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Bruschetta is a food originating in central Italy. It was eaten during the 15th century.
It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables and/or cheese. Bruschetta is usually served as a snack or appetizer. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".
1.5 lbs ripe juicy tomatoes
slices crusty Italian bread, cut 1/2 in. thick
garlic clove minced
1-2 T capers, rinsed
1/4 c loosely packed fresh oregano or fresh basil
1/3 c extra virgin olive oil
Bring medium sauce pan of water to a boil. Cut a cross at the root end of the tomatoes and drop them into boiling water. Cook until skin of tomates begins to split, 1-2 min.
Transfer tomatoes to bowl of iced water. Peel and seed tomatoes, then roughly chop. Place in strainer over bowl for 20-30 min. Brush bread lightly with olive oil and place over hot grill or under broiler until golden on each side. Put tomatoes, garlic, capers, and oregano or basil in bowl. Season with s & p. Add oil and mix. Spoon tomato mixture over each bread slice.