Tomato Bruschetta

Cook, In Season, Recipes, Starters, Summer

Tomato Bruschetta

Bruschetta, at its simplest, is grilled bread rubbed with garlic and drizzled with olive oil, but it can also be prepared with a variety of toppings. This recipe calls for fresh tomatoes and basil, but you can also use a mixture you’ve canned yourself to enjoy a summery dish any time of year.

 

Classic bruschetta demands the best-quality ingredients. Use a crusty coarse bread; ripe, red tomatoes harvested at the height of the season; freshly picked basil; and the best extra-virgin olive oil your budget will allow.

 

Tomato Bruschetta

 

About 1 lb. (500 g.) cherry tomatoes or 3 or 4 large tomatoes

About 16 fresh basil leaves, torn into small pieces

Salt

8 slices coarse country bread, each about 1/2 inch (12 mm.) thick

2 cloves garlic

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

 

Preheat the broiler.

 

If using cherry tomatoes, cut them in half. If using large tomatoes, core and seed them and cut into 1/2-inch (12-mm.) pieces. In a bowl, combine the tomatoes, basil, and a pinch of salt.

 

Place the bread slices on a baking sheet and broil, turning once, until crisp and golden on both sides, about 3 minutes.

 

Immediately rub one side of each slice vigorously with a garlic clove, using 1 clove for 4 slices.

 

Arrange the bread slices, garlic side up, on a platter. Spoon the tomato mixture on the slices. Drizzle with the oil and serve. Serves 4.

 

Williams-Sonoma Vegetable of The Day CookbookFind more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

10 comments about “Tomato Bruschetta

  1. thermo

    Que impresionante esta tosta, como me ha gustado y mucho.
    Además llena de color que apetece y mucho ahora.
    Besazos.

    Reply
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  3. enzo colacevich

    Manca una leggerissima macinata di pepe nero! Consiglio di accompagnare con un buon “gottino” di Chianti Classico Ricasoli Castello di Brolio.

    Reply
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