Tomato and basil bruschetta

An old history:

Bruschetta, as we know it today, has been around since at least the 1500s when tomatoes were first introduced to Europe from Peru. It is believed that the recipe was first served in central Italy. It is common to toast the bread and then rub garlic onto it. But in my recipe, I like to place the garlic in with the tomato and basil. This is a wonderful starting dish for a several coarse dinner. There are a number of variations on the theme. I personally prefer the simple taste of the bruschetta below, but you can add mozzarella to the top and put under a broiler to melt the cheese. You can also add red pepper, different types of meat (e.g., prosciutto), or even beans. Try out some variations and see what you think. The best is what you like.

Ingredients (serves 6):

• 1 loaf – baguette bread (I like to use my ciabatta bread), cut into thin slices – about 20 or 30 (see photo)
• 4 tablespoons – extra virgin olive oil
• 3 cloves – garlic, minced
• 6 – plum tomatoes, cut into small pieces (see photo)
• ½ cup – fresh basil
• Salt and pepper to taste

Preparation:

Make sure to use ripe plum tomatoes along with fresh basil.

Preheat oven to 375 degrees F. Brush each bread slice with olive oil and place on a baking sheet (tip – use a serrated knife to cut bread with ease). Bake until the bread is golden brown and crunchy (important to cook until hard), at least 15 minutes.

The browned bread

Meanwhile, mix in a bowl the garlic, tomatoes, and basil along with salt and pepper to taste.

Ripened plum tomatoes make a huge difference in taste.

Tomatoes, garlic, and basil.

Once the bread is finished, place a spoonful of the tomato and basil mixture on each slice. Enjoy!

The tomato and basil bruschetta

Jack Botticelli