Now, That’s a Good Bruschetta!

The secret of a good bruschetta ? It’s in the garlic. At La Bruschetta, in West Los Angeles, the diced tomatoes that are placed over the toasted Italian bread are marinated in a heady garlic dressing for up to 24 hours. “Marinating the tomatoes makes all the difference in the taste,” says La Bruschetta owner Angelo Peloni. Also, the restaurant uses homemade Italian bread, a rather firm, fragrant bread that enhances the topping. But any firm-textured Italian or French bread will do.

LA BRUSCHETTA’S BRUSCHETTA

12 very ripe plum tomatoes

5 large cloves garlic

2 cups chopped basil leaves

1/2 teaspoon chopped fresh oregano

1/4 cup extra-virgin olive oil

Salt, pepper

Bruschetta Bread

Slice tomatoes in halves and remove seeds. Finely cube tomatoes.

Chop 4 garlic cloves and combine with tomatoes, basil, oregano and 1 tablespoon olive oil in small bowl. Mix well and marinate 2 to 24 hours (longer marination is desirable).

Cut cooled bread in 4-inch-long, 1-inch-thick slices. Grill or broil until browned. Rub toasted bread slices with remaining garlic. Top with some tomato mixture and sprinkle lightly with remaining olive oil. Cut in halves, if large. Makes about 30 pieces bruschetta.

Bruschetta Bread

1 package dry yeast

1 1/2 cups warm water

3 3/4 cups flour

1 teaspoon salt

1/4 cup extra-virgin olive oil

Dissolve yeast in 1 cup warm water in bowl. Mix well. Let stand until foamy. Place flour and salt in large bowl. Make well in center and add yeast mixture and oil. Mix until wet ingredients are well incorporated.

Knead 8 to 10 minutes or until dough is soft, smooth and elastic in consistency.

Place in greased 12x8-inch baking pan or shape into 12-inch loaf and cover with plastic wrap. Let stand in warm place free of drafts until doubled in bulk. Bake at 425 degrees 30 minutes or until golden and hollow in sound when tapped. Makes 1 loaf.