in Italy

Bruschetta with tomatoes

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Ingredients for 6 servings:

  • 1 white bread
  • Extra virgin olive oil
  • 600 g beefsteak tomatoes
  • 3 garlic cloves, crushed
  • Basil, some leaves
  • Salt
  • Pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Antipasti

Peel the beefsteak tomatoes and cut into 5 mm thick slices. Remove the core and drain the remaining tomato rings. Then cut into small cubes. Season with pepper and salt, and toss lightly with extra virgin olive oil. Add a few torn basil leaves. Cut the white bread into 15 mm thick slices and toast in a hot pan (do not toast) or, better yet, over an open wood fire. While still warm, brush the surface of the bread with crushed, fresh garlic and arrange the diced tomatoes on top. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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