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.
Ingredients
1 loaf of Italian bread (cut in ¼ inch slices)
¼ cup olive oil, plus 2 tablespoons
3 cloves garlic, halved
1 clove garlic, minced
4 plum fresh tomatoes
¼ cup chopped fresh basil
sea salt
pepper
Directions
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.
