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.
About 1 lb. (500 g.) cherry tomatoes or 3 or 4 large tomatoes
About 16 fresh basil leaves, torn into small pieces
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.