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Bruschetta
Grilled bread. Fresh tomatoes. Peak summer on toast.
Ingredients
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- 1 lb ripe tomatoes, diced
- 1/4 cup fresh basil, chiffonade
- 2 cloves garlic, minced (plus 1 whole clove for rubbing)
- 3 Tbsp extra virgin olive oil, plus more for drizzling
- 1 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 baguette, sliced 1/2 inch thick
Instructions
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- Combine tomatoes, basil, minced garlic, olive oil, balsamic, salt, and pepper. Let marinate .
- Toast or grill baguette slices until golden on both sides.
- Rub one side of each warm toast with the whole garlic clove.
- Drizzle toasts with olive oil.
- Spoon tomato mixture onto toasts just before serving.
Notes
- Pronunciation: broo-SKET-ta (not broo-SHET-ta). The 'ch' makes a 'k' sound in Italian.
- Ripe tomatoes: This only works with great tomatoes. Off-season, don't bother.
- Salt the tomatoes: Salt draws out moisture and intensifies flavor. Do this first.
- Top just before serving: Topping too early = soggy bread.
- Variations: Add fresh mozzarella, prosciutto, or a drizzle of balsamic glaze.
Adapted from Bon Appétit