Bruschetta is not something we’ve always eaten although for decades we made similar dishes like tomato salad with Italian bread. In our dish the tomato slices are much larger, and the bread is torn from the loaf and dunked into the tomato juice/olive oil and then eaten.
Bruschetta elevates the dunk-your-bread-in-the-tomato-olive-oil-juice practice to that of a more sophisticated finger food where all the ingredients are neatly placed on top of perfectly sized toasted bread slices.
Our recipe for tomato bruschetta is not modeled after any particular restaurant dish that we may have at one time tried, but instead it reflects our undying devotion to the garlic clove, the basil leaf, and, of course, extra virgin olive oil.
Tomato Bruschetta Recipe
Prep: 15 minutes
- 10-12 slices bread (Italian, French or Cuban)
- 3 ripe, medium size tomatoes, seeded and diced
- 2 cloves garlic, minced
- 1 clove garlic for rubbing the bread
- 2 tablespoons fresh basil, chopped
- 3-4 tablespoons olive oil
- ¼ cup olive oil for brushing bread
- Salt & pepper to taste
1. Slice the bread diagonally and place on a baking sheet. Place under the broiler and brown. Turn bread and brown the other side. Remove from oven and rub one side of each slice with the clove of garlic, then brush with olive oil.
2. Put the minced garlic and basil in a bowl. Remove seeds from the tomatoes, dice and add to the garlic and basil. Add olive oil, salt and pepper to taste. Put about 2 tablespoons of the tomato mixture on each slice of bread and enjoy.
YIELD: 6 servings, 2 slices of bread each