Monday, July 27, 2009

Tomato Bruschetta

In this country when we think of bruschetta we think of the tomato and basil variety. Bruschetta is actually just toasted garlic bread with stuff on top.

Though I rarely make the tomato basil version, I had the ingredients on hand and need a quick meal. The topping will save well, so if you have extra save in the refrigerator and toast new bread.

Tomato Bruschetta
basil, torn into strips
garlic, diced plus one to rub with
salt and pepper

To prepare the topping, seed, then chop the tomatoes to the desired size, I cut into a quarter inch dice. In a bowl toss with the basil and garlic. Season with salt and pepper and a generous amount of EVOO.

Toast the bread, or better grill, then rub one side with a garlic clove.

Place the topping on the bread and drizzle a little more EVOO on top. I also finished with a little balsamic, you can also add fresh parm.

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