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Tomato Bruschetta

A web-exclusive recipe from Italian Cooking and Living

    2 ripe tomatoes
    6 tablespoons extra-virgin olive oil
    8 slices rustic bread (1/2-inch thick)
    2 cloves garlic
    2 tablespoons chopped fresh basil
    freshly ground black pepper

      Preheat the oven to 350º. Cut the tomatoes in half and scoop out the seeds. Dice tomato and place in a colander. Salt and let sit over the sink or a plate, draining out the liquid, for 15 minutes. After tomatoes have drained, put into a medium bowl and add the basil, 2 tablespoons olive oil, 1 clove minced garlic and freshly ground black pepper.
      Meanwhile, when oven is hot, toast the bread for about 5 minutes, or until it's golden but not burnt. Rub the remaining clove of garlic against the slices of toasted bread—the crisp bread will act like a grater, wearing down the garlic as the bread is flavored. Drizzle the 8 slices of bread with 2 tablespoons of olive oil total. When ready to serve, top the bread slices with a spoonful of the tomato mixture and drizzle with a little additional olive oil. Serves 4 as an appetizer.

      Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana