Ingredients: 6 Servings
6 Large Ripe tomatoes, peeled,
-seeded and (~2 1/2lb), Diced
Salt, To Taste
black pepper, Freshly Ground
-to taste
1/2 Cup Tightly fresh basil, Packed
-leaves, cleaned
8 Cl Garlic, peeled and halved
1 Cup Extra-virgin olive oil
1 Loaf sourdough (or coarse)
-Italian bread
Method of Preparation: "I've eaten more vegetables in the past 15 years than in the rest of my life combined," says Bob Barker. "Fifteen years ago, I gave up meat out of my concern for animals, true, but since I've become a vegetarian, I have more energy, I feel better, and I have an easier time controlling my weight." The host of CBS's THE PRICE IS RIGHT says that his vegetarianism has actually expanded his culinary horizons. "People who eat meat are much more limited because their meal is always built around what meat they are going to have," says Barker. "They don't even think about the vast variety of vegetables out there." Barker feasts on everything from vegetable casseroles to vegetarian chili to bruschetta, which he considers the perfect red-and-green complement to the Christmas table. And though we can compliment him on his 22nd year as the prince of PRICE, Barker says he would be a flop if he ever came on down to Contestant's Row. He admits: "I have no idea what things cost! A few years ago, I was interviewed by a reporter. He came with a brown paper bag and said, 'Okay, YOU'VE been asking the questions all these years. Now I'M going to ask the questions.' He started taking items out of the bag, and I had no concept of what the prices were. By the time we were through, he said, 'You get no refrigerator, Mr. Barker. You have completely struck out.'" Place diced tomatoes in a large bowl and season with salt and pepper. Set aside 6 large basil leaves. Chop remaining basil leaves; sprinkle over tomatoes. Add 6 of the halved garlic cloves and the olive oil. Stir; set aside. After mixture has marinated at room temperature 1-2 hours, cut 6 slices of bread, each about 1" thick, and toast. While the toast is hot, rub each slice with reserved pieces of garlic. Remove garlic cloves from tomatoes and discard. Generously spoon tomato mixture onto toast, making sure to include some olive oil with each spoonful. Garnish each bruschetta with one of the reserved basil leaves and serve immediately. Serve 6. Submitted By MICHAEL ORCHEKOWSKI On 06-29-94
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