This is a classic summer appetizer. Need I say “use the freshest, in-season tomatoes you can possibly find, and don’t even think about making this outside of summer”? I didn’t think so. If you wanted to go beyond this basic bruschetta recipe, you could add chopped olives or capers, or sneak a slice of buffalo mozzarella under each mound.
Ingredients
- 1 pound heirloom tomatoes, cored and diced
- 1/4 cup basil, minced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, peeled and halved
- sea salt and freshly ground black pepper, to taste
- 1/2 whole grain baguette or rustic loaf, cut into 1/2-inch thick slices
Instructions
- Mix together tomatoes, basil and olive oil in a small bowl. Grate half of the garlic clove on a microplane zester into the mix, add a pinch of salt and pepper, and stir to blend.
- Toast the bread until nice and crisp. (It’s nice to do this on the grill, so it gets a bit of smoky char around the edges.) Remove to a platter, and rub one side of each with the cut side of the garlic. Spoon a heaping tablespoon of tomato topping onto each slice of bread, and serve.
Servings: 6
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