Bruschetta are traditionally made with stale bread, and for good reason. When you toast up stale bread it's a bit harder, a bit more able to stand up to tomato juices and olive oil than is fresh bread.
Prep Time: 15 minutes
Total Time: 15 minutes
- 6 thick slices good-quality French- or Italian-style bread
- 3 cloves garlic
- 4 medium very ripe tomatoes
- About 2 Tbsp. good quality, extra virgin olive oil
- Course salt
- Fresh basil leaves cut into ribbons (optional)
- Freshly ground black pepper (optional)
- Toast the bread slices. While the bread is toasting, peel the garlic cloves and cut them in half.
- Rub one side of each slice of toasted bread with a cut side of a garlic clove. The garlic will disintegrate into the bread, leaving just a bit of garlic left.
- Core the tomatoes. Cut them in half along the "equator," exposing much of the seeded flesh. Over a bowl or sink, squeeze out the seeds from each half. Coarsely chop the tomatoes and put them in a medium bowl. Add the olive oil and gently toss to combine.
- Gently spoon the tomato mixture evenly onto the toasts. Sprinkle with salt. Sprinkle with basil and/or pepper, if you like. Serve immediately.
Makes 6 Fresh Tomato Bruschetta.