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, bas
il, 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.

 

Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.