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April 13, 2021

Tomato Bruschetta

Chopped yellow and red tomatoes with fresh basil and olive oil on toasted baguette
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Tomato Bruschetta

The original bruschetta from Italy is toasted bread rubbed with garlic and drizzled with olive oil.  The addition of fresh summer is a must-have for an easy summer dinner and for entertaining.   Enjoy it as a first course or main dish.  The secret t

Ingredients

Rustic bread such and French Country, Italian loaf, or baguette

Fresh tomatoes such as on the vine, campari, heirloom, or cherry

Cloves of fresh garlic

Fresh basil

Extra virgin olive oil

Sea salt or Celtic salt

Fresh ground pepper

Instructions

1. Slice the bread to about 1/4 thick 

2. Toast the bread in the oven at 350 until nicely browned, and peel the garlic cloves. Use a garlic roller to easily peel garlic.

3. While toast is still warm, rub with the garlic clove. The garlic will melt into the bread.

4. Chop the tomatoes, discarding the seeds and juice

4. Place the chopped tomatoes in a bowl,

5. Toss the tomatoes with olive oil, salt, pepper, and chopped basil right before serving, or else the oil will start to "cook " them making them mushy. 

6. Serve the toasts and the tomatoes separately, and let everyone make their own. If you prefer to prepare them, top the toast with tomatoes before serving to avoid the toast from getting mushy. 

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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