Note: I understand the importance of providing the exact ingredient proportions, however, for a recipe as rustic as fresh summer bruschetta, I like keeping it simple; you can simply eyeball the amount of tomatoes you will need per each slice of toast. Find the best, freshest, seasonal tomatoes you can find, and follow the recipe instructions to get the right taste in your bruschetta. For reference, you may need 12-16oz of tomatoes, 6-8 basil leaves and 2 cloves of garlic per about 4 pieces of bread.
First, start by toasting the bread. I would not use a toaster for this recipe. Heat a splash of olive oil and a knob of butter in a heavy skillet, ideally cast iron, over medium heat. Toast your bread for about 4 minutes per side, watching closely not to burn and moving it around the skillet to ensure it gets evenly crisp and golden.
If serving for a large group of people, to make the process easier, preheat the oven to 350°F. Place the bread slices on a large baking sheet. Drizzle with 3some olive oill. Toast in the oven for about 10 minutes or until lightly golden and crisp. Let cool on the baking sheet.
Dice your tomatoes, add basil leaves, drizzle with olive oil and add a spalsh of vinegar. Don't add too much vinegar, the goal is not to make this sour but add a nice tang.
Rub your toasted bread with sliced garlic. Rub gently if desired, but I prefer to go with a heavier hand to bring more garlic flavour.
When you are ready to serve, season your tomatoes with kosher salt. Don't season them any earlier as the salt will start drawing out their juices. Top your bread slices with tomato mixture, including their delicious juices, and serve immediately. Grind some fresh black pepper over the bruschetta, if desired.
Ingredients
Directions
First, start by toasting the bread. I would not use a toaster for this recipe. Heat a splash of olive oil and a knob of butter in a heavy skillet, ideally cast iron, over medium heat. Toast your bread for about 4 minutes per side, watching closely not to burn and moving it around the skillet to ensure it gets evenly crisp and golden.
If serving for a large group of people, to make the process easier, preheat the oven to 350°F. Place the bread slices on a large baking sheet. Drizzle with 3some olive oill. Toast in the oven for about 10 minutes or until lightly golden and crisp. Let cool on the baking sheet.
Dice your tomatoes, add basil leaves, drizzle with olive oil and add a spalsh of vinegar. Don't add too much vinegar, the goal is not to make this sour but add a nice tang.
Rub your toasted bread with sliced garlic. Rub gently if desired, but I prefer to go with a heavier hand to bring more garlic flavour.
When you are ready to serve, season your tomatoes with kosher salt. Don't season them any earlier as the salt will start drawing out their juices. Top your bread slices with tomato mixture, including their delicious juices, and serve immediately. Grind some fresh black pepper over the bruschetta, if desired.
