Bruschetta
Instructions:
- 3 cups peeled seeded and chopped tomatoes (any variety but Romas work well)
- 1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
- 2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
- 1 whole clove fresh garlic (reserve for bread)
- 2 tablespoon fresh oregano minced
- 1 tablespoon fresh thyme
- Pinch kosher salt, to taste
- Fresh ground pepper to taste
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 baguette (any French bread would work, but the skinny crusty baguette works the best)
- Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl.
- Refrigerate for about 30 minutes.
- For basil, a chiffonade works best for this recipe.
- To do this, stack fresh basil leaves one on top of the other until you get several leaves.
- Then roll up the leaves.
- Slice very thin slices off of the little roll of leaves.
- You will get a very thin shredded look to the basil without bruising the leaves.
- Slice baguette on the diagonal in thin slices.
- Rub slices of bread with remaining cut garlic clove.
- Lightly brush slices with olive oil and grill bread on your outdoor grill until toasted, and have grill marks.
- Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
- Great on a summer afternoon.