Classic Tomato Bruschetta
- Cherry or grape tomatoes
- Premium extra virgin olive oil
- baguette or other good quality bread
There is nothing that tastes like summer more than a ripe, flavorful tomato! When they're in season classic tomato bruschetta is a great way to use them.
First make sure you have the freshest, ripest tomatoes you can find. The small cherry or grape tomatoes have the best flavor and are the easiest to work with. It's important to squeeze out the seeds and juice. A lot of people don't bother with this step but it really does improve the flavor and texture of the bruschetta. You just cut the stem end off of the tomato and squeeze the other end gently until the seeds and juice are released from the open end of the tomato.
Then chop the tomatoes to your size preference. This is a rustic dish and there really is no right or wrong way. Cut a garlic clove in half and rub the garlic over the toasted bread slices. Add the chopped tomatoes and a few pieces of basil to each slice. Next pour on some good quality extra virgin olive oil (preferably a bold oil like Le Tre Colonne) and add salt. Don't be afraid to be generous with the salt as the tomatoes will soak it up. Add a glass of a nice Pinot Grigio and enjoy the taste of summer!