Tomato-Basil is a classic combination. We tried this at a little café in Rome. I don’t remember the name of the café, but I will never forget this bruschetta.
- 1 loaf of Italian bread (cut in ¼ inch slices)
- 1/4 cup olive oil, plus 2 tablespoons
- 3 cloves garlic, halved
- 1 clove garlic, minced
- 4 plum fresh tomatoes
- 1/4 cup chopped fresh basil
- sea salt
- Follow directions for our Garlic and Oil Bruschetta. While the bruschetta is in the oven prepare the tomatoes
- Rinse the tomatoes. Draw an ‘x’ with a knife on the bottom of each tomato. Fill a small saucepan with water and bring to a boil. Drop the tomatoes in and remove from heat. Let sit in the water for 2-3 minutes, rotating the tomatoes every 30 seconds. Take the tomatoes out and let cool. Once cooled, peel back the skin, starting from the ‘x’.
- Dice the tomatoes. Set aside.
- Saute 2 tablespoons olive oil with the minced garlic. Add tomatoes to the infused oil, stir. Sprinkle with salt and pepper; add basil. Spoon onto toasted bruschetta. Top off with some grated cheese; we prefer pecorino romano.