To me bruschetta is synonymous with summer. At the end of July, Ontario farms send the most amazing tomatoes to the markets and stores that we see all year. I love this recipe because it is so simple, nutritious, and it reminds me of home.
2 Medium tomatoes, chopped
2 cloves garlic, crushed
8 to 10 basil leaves sliced in a chiffonade (ribbons)
2 tbsp extra virgin olive oil
A loaf of your favourite crusty bread sliced, then baked or charred on the barbeque
– Combine the tomatoes, garlic, basil and extra virgin olive oil in a bowl and season liberally.
– When the bread is toasted and still hot put a spoonful of the tomato mixture on the bread.
1. I love to make the tomato mixture a few hours before I serve it but there are two tricks to this that are very important:
i. Do not put salt on the tomatoes until you are ready to serve because the salt will make the tomatoes mushy.
ii. Cover the bowl with plastic wrap and leave it on the counter, do not put it in the fridge.
2. When charring the bread you can put it on the barbeque or bake it in the oven; the idea is to have it well toasted.
3. A medium to large tomato makes about one cup of chunked tomatoes. For every cup of tomato I use 1 clove of garlic and 1 tbsp of the olive oil. Add as much basil as your heart desires!