Fresh Tomato Toasts (Bruschetta Di Pomodori)
This delightful bruschetta recipe combines the freshness of chopped tomatoes and torn basil leaves with a drizzle of extra-virgin olive oil and balsamic vinegar. Perfectly toasted slices of bread are rubbed with garlic before being topped with the flavorful tomato mixture. Enjoy this easy and savory dish that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 tomatoes, chopped
- 6 fresh basil leaves, torn into small pieces
- 1/4 cup extra-virgin olive oil
- 1 tsp. balsamic vinegar
- Coarse salt, to taste
- 8 slices coarse country bread, each about 1/2 inch
- thick
- 2 large garlic cloves
Instructions
- Preheat a broiler or prepare a fire in a charcoal grill.
- In a bowl, combine the tomatoes, basil, olive oil, vinegar and salt and toss well.
- Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.
- Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve immediately. Serves 4.
- Adapted from <i>Savoring Italy</i>, by Michele Scicolone (Time-Life Books, 1999).
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