Not sure if you have seen the movie "Julie and Julia", but it was great. I went with a bunch of ladies from the church and we really enjoyed ourselves. There are a couple of choice words but other than that it is pretty clean, not to mention mouth watering! There is one scene early on in the movie where Julie Powell's husband is eating Bruschetta and you just want to jump into the movie and eat it too! It looks so yummy I had to try it. I did a google search for the recipe from the movie and found these 2 options. Since Tomatoes are not in season I couldn't find the multicolored heirlooms so I am trying option number two. It is What's for Dinner Tonight and I will let you know if it is as mouthwatering as it looks on the big screen.
1. Bruschetta alla Julie and Julia – Recipe
4 slices rough textured bread, such as focaccia, or from a crusty baguette, cut lengthwise
16 oz. assorted heirloom type tomatoes (I used President’s Choice Rainbow heirloom cherry tomatoes) chopped and seeded if the seeds look sketchy
extra virgin olive oil
1 clove garlic, peeled and halved
chopped fresh basil
1. Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.
2. Fry bread in 2-3 T. olive oil in skillet, browning on each side, and adding 1 more T. oil if necessary.
3. Rub cut half of garlic over 1 side of fried bread.
4. Spoon tomatoes (with oil and accumulated juices) over bread. Top with chopped basil and more sea salt to taste.
5. Eat with plenty of napkins on hand.
* 1 loaf(s) (8 ounces) Italian bread
* 1 clove(s) (large) garlic, cut in half
* 1 1/4 pound(s) (8 medium) ripe plum tomatoes, seeded and cut into 1/4-inch pieces
* 2 tablespoon(s) fresh basil leaves, thinly sliced
* 2 tablespoon(s) extra-virgin olive oil
* 1/4 teaspoon(s) salt
* 1/8 teaspoon(s) ground black pepper
1. Preheat oven to 350 degrees F. Meanwhile, slice bread diagonally into scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets.
2. Toast bread on 2 oven racks 15 minutes or until crusty and dry, turning slices over once and rotating cookie sheets between upper and lower racks halfway through baking. Transfer bread to wire racks to cool slightly. When bread is cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.
3. Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepper until combined.
4. To serve, spoon 1 heaping tablespoon tomato mixture on garlic-rubbed side of each toast slice
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