Bruschetta with Tomatoes

Bruschetta with tomatoes

Bruschetta with tomatoes, everyone needs to have this in their recipe boxes.  Bruschetta, this  one, topped with tomatoes (the CH is pronounced like SK,  please!!).  A grilled piece of garlic rubbed Italian style bread topped with chopped fresh tomatoes.  Yesterday, for Mother’s Day, I served it along with  baby buffalo mozzarella balls as an appetizer, it was a big hit!  I like making it early in the day so the tomatoes become flavored with the garlic, olive oil and basil.  Lets cook!!

Bruschetta with Tomatoes and Basil

  • Servings: 6-8
  • Difficulty: easy
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Always good to have this as a go to recipe, put it in your recipe boxes

Ingredients

2 lbs of ripe plum tomatoes (* I used Piccadilly tomatoes)

2 large cloves of garlic peeled

4 tbls extra virgin olive oil (Imported)

Sea Salt course ground

1 cup fresh basil leaves chopped

for the bread:

12 large slices of Italian style crusted bread

3 tbls olive oil

2 cloves garlic crush

 

Directions

  • Rinse the tomatoes, cut them in quarters then chop into even sized pieces, place in a serving bowl
  • Add the olive oil, generously add sea salt to taste
  • Cut the garlic in quarters and add the pieces (*if they are visible you can remove them before serving)
  • toss in the basil
  • Let sit at room temperature, the tomatoes will breakdown a bit, and the flavors will develop.

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For the bread

-Heat grill pan, gas grill or the oven broiler

-In a small bowl, add the olive oil and the crushed garlic, mix

-With a pastry brush, lightly brush one side of the bread with the garlic oil and grill.  Grill or broil the bread watch it carefully it browns very fast, brown both sides of the bread

-Serve the bread oil side up and spoon the tomatoes with their juices onto the breadfullsizeoutput_3e

-Enjoy

 

Buon Appetito

Mickey

 

 

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