Bruchetta Romano is a recipe I developed after a trip to Lake Arrowhead. While I was there, I bought a jar of bruchetta that I proceeded to eat with toasted sourdough bread. Needless to say, the bruchetta was so delicious, I spent the next day developing this and several bruchetta recipes.
2 cups of diced ripe, red tomatoes
1 clove of grated garlic
red pepper flakes to taste
1/2 cup of diced white onion
1/2 cup of grated Romano cheese
1 cup of red wine
6 basil leaves, finely chopped
1/8 teaspoon of sea salt
1/2 cup of olive oil
In a medium sauce pan, add the olive oil, the garlic, and the red pepper flakes. Cook these ingredients over medium heat for about one minute. Add the rest of the ingredients to the pan. Simmer over medium heat for 15 minutes. Allow the mixture to cool. Serve with toasted sourdough bread slices or toasted pita.