Tomato and Basil Bruschetta (summer)

Tomato and Basil Bruschetta (summer)

Print This Page Print This Page
1 Star2 Stars3 Stars4 Stars5 Stars   (No Ratings Yet)

Serves 3-4

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
1/2 baguette

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.

Tomato concasse step 1

Cut each tomato piece lengthwise into thirds or fourths. Swivel the tomato slices 90 degrees and cut crosswise into dice.

Tomato concasse step 2

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.

let there be bite twitter let there be bite facebook let there be bite youtube