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I don't even like tomatoes, and I love this appetizer. It's the perfect thing for summertime, when tomatoes are in season and delicious.
Ingredients
Makes 0 servings
- 1-2 lb ripe Roma tomatoes (about 8-10 tomatoes)
- ½ cup chopped fresh basil
- 3 cloves of garlic, peeled and crushed/minced, plus 1 whole, peeled clove
- ½ cup olive oil
- salt and pepper
- 1 loaf of ciabatta bread
- optional: grated Parmesan cheese
Preparation
Dice tomatoes, removing seeds and pulp, and place into a large bowl. Gently stir in the basil and crushed garlic, then drizzle with olive oil. Add salt generously to taste (I usually use at least a tablespoon, maybe more), and top off with fresh-ground pepper. Stir again, and continue adding salt and olive oil to taste. (Can be made up to one day ahead).
Slice the ciabatta at an angle into 1" thick slices. Place on a baking sheet, lightly mist with olive oil, and toast under the broiler until golden brown. Rub each piece with the whole garlic clove. Spoon bruschetta mixture generously onto toasts, then serve immediately. Top with Parmesan cheese if you like.
Note: You could also use Heirloom tomatoes, and/or drizzle an aged balsamic vinegar or a balsamic reduction over the top. I wouldn't recommend just regular balsamic vinegar, because it would get mushy.
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