Bruschetta with Tomato and Basil
1/2 baguette or crusty long loaf bread, silced (12 pieces)
2 large cloves of garlic, cracked away from the skin
Extra-Virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt
Preheat broiler to high (you can also grill the bread if you prefer)
Place bread slices on a broiler pan, and cook until crunchy. Rub toasts with cracked garlic and drizzle with olive oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss to coat. Pile toasts around the bowl of topping. Place a spoon in the bowl and serve.
1/2 baguette or crusty long loaf bread, silced (12 pieces)
2 large cloves of garlic, cracked away from the skin
Extra-Virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt
Preheat broiler to high (you can also grill the bread if you prefer)
Place bread slices on a broiler pan, and cook until crunchy. Rub toasts with cracked garlic and drizzle with olive oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss to coat. Pile toasts around the bowl of topping. Place a spoon in the bowl and serve.
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