Tomato Bruschetta
Slices of grilled country bread rubbed with garlic and topped with ripe chopped tomatoes, fresh basil and good olive oil. The simplest Italian starter. Makes about 16.
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Bruschetta is toasted bread, and in Italy it is about the bread as much as the topping. Thick slices of rustic bread are grilled until crisp and charred at the edges, rubbed with a raw garlic clove and drizzled with olive oil.
The tomato topping is best in summer, when tomatoes are ripe and sweet. Spoon it on just before serving so the bread stays crisp.
Ingredients
- 1 1/2 pounds ripe tomatoes, seeded and chopped
- 1/4 cup chopped fresh basil
- 1 small clove garlic, minced, plus 2 whole cloves for rubbing
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon red wine or balsamic vinegar (optional)
- Salt and black pepper
- 1 rustic Italian loaf or baguette, sliced 1/2 inch thick
Instructions
- Make the topping. Mix the tomatoes, basil, minced garlic, olive oil and vinegar. Season with salt and pepper and let stand 15 minutes.
- Grill the bread. Brush the bread with olive oil and grill or broil for 1 to 2 minutes per side, until crisp and lightly charred.
- Rub with garlic. Rub one side of each hot slice with a cut garlic clove.
- Top and serve. Spoon the tomato mixture onto the bread just before serving.
Tips
- Drain the tomato mixture before spooning it on so the bread does not get soggy.
- Use the best olive oil you have; it is a main flavor here.
Questions about this recipe
- How do you pronounce bruschetta?
- Broo-SKET-ta. In Italian the ch is pronounced like k.
- Can I make it ahead?
- Make the topping up to 2 hours ahead and grill the bread just before serving.
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