This is a recipe that requires no recipe. Just the freshest, juiciest, ripest tomatoes gently tossed with basil, olive oil and some red wine vinegar.
The key to success is excellently toasted bread (I prefer Sourdough for this dish) and tomatoes that are seasoned right before serving (not before, to avoid drawing out their juices.)
Bruschetta
Servings
4
servingsPrep time
15
minutesCooking time
10
minutesCalorieskcal
Ingredients
2 lbs fresh ripe tomatoes, chopped
20-30 basil leaves, sliced thinly
couple splashes of red wine vinegar
couple splashes or olive oil
- For serving:
slices of Sourdough bread (around 10-12 halves)
olive oil
5 garlic cloves, halved
Kosher salt and freshly ground black pepper
Directions
- Select the freshest, ripest, tastiest tomatoes – the quality of your bruschetta will largely depend on that. Add basil, a few splashes of olive oil and red wine vinegar and toss to coat. Taste and adjust the amount of vinegar and oil if needed. Don’t add too much, you don’t need to make your tomatoes sour – just brightened up with vinegar. Set aside.
- Brush the bread with olive oil and broil on high on each side until golden brown. Rub each bread on each side with garlic; I do so aggressively to add quite a bit of the garlic flavour to the bruschetta.
- Just before serving, scoop tomatoes and some of their juices on top of the toasted bread. Season well with salt and freshly ground black pepper. Seasoning right before serving ensures the freshest taste as well as not drawing the juices out of tomatoes prior to serving. Enjoy!
