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)
¼ cup olive oil, plus 2 tablespoons
3 cloves garlic, halved
1 clove garlic, minced
4 plum fresh tomatoes
¼ cup chopped fresh basil
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.