Tomato and Basil Bruschetta (summer)Print This Page
3-4 plum tomatoes
1 garlic clove, minced*
1 tablespoon fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine or sherry vinegar
Sea salt and freshly cracked pepper
Slice the baguette on the bias into 1/2-inch slices and toast them.
Meanwhile, make tomato concasse: Cut each tomato lengthwise into fourths. Scoop out flesh and seeds by sliding the knife from end to end of tomato and discard.
Cut each tomato piece lengthwise into thirds or fourths. Swivel the tomato slices 90 degrees and cut crosswise into dice.
Place the chopped tomato in a medium-size bowl and add garlic, basil, olive oil, vinegar, salt, and pepper.
When bread is ready, drizzle it with a bit more olive oil and spoon tomato mixture over the top.
*If you want a less prominent garlic flavor, you can omit the chopped garlic and simply rub a little raw garlic on the bread before adding the tomato mixture.