Celebrity chef Wolfgang Puck shares his Spicy Tomato and Basil Bruschette recipe. You can never go wrong using fresh ingredients like tomatoes and basil.
Wolfgang Puck recipes are always crowd pleasers. Whether you go to one of Wolfgang Puck’s restaurants like Spago’s, or just try an easy Puck recipe at home, you’ll never be disappointed.
12 x 1-inch thick slices, country-style Italian bread
3 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic (see separate recipe)
3 tablespoons julienned basil, for garnish
4 ripe tomatoes, cored and cut into 1/2-inch dice
1/2 cup oven-dried tomatoes, coarsely chopped (see separate recipe)
1/2 cup julienned basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed dried red pepper flakes
Pre-heat broiler or grill.
In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.
Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.
Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately.
Garnish with extra julienned basil leaves, if desired, and serve immediately.
“In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.
I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier’s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.”
– Wolfgang Puck
on The Gourmet Review