Bruschetta

It may be past the height of tomato season where you live, but if you can still find vine ripened tomatoes with true tomato flavor, do try these s. So what are bruschetta? You take slices of bread...baguette is good, a well made hearth bread or sourdough loaf is also great...and you toast them. If you're slicing the bread yourself, slice it fairly thinly to make it easier to bite. About an hour or two before you want to eat these, mix together the tomato mixture to allow the flavors to mingle. Right before you are ready to serve, put the toasted bread slices on a plate or platter, spoon the tomato mixture on top, garnish, if desired, with a small basil leaf and serve right away. Doing the topping part at the last minute ensures that the bread will be crunchy, a nice contrast to the softer  tomatoes.

You get the most delicious appetizer or small plate food...toasty, olive oil enhanced bread topped with a tangy, tantalizing tomato mixture that brings the tastes of summer and harvest home. You might make a few extra. It's hard to stop with just one or two.

Bruschetta for Two

4-6 1/2-inch slices baguette or other flavorful, firm bread
1 medium to large fresh, ripe tomato, preferably heirloom
1 tablespoon best quality olive oil
1 clove garlic or roasted garlic
3-4 leaves fresh basil
salt and pepper to taste

Brush the bread with olive oil. Toast the bread slices to a golden brown color. If possible, use a grill to toast them.

Chop the tomato into very small dice and place in a medium bowl, keeping as much tomato juice as possible with the tomatoes. Add the olive oil, mince the garlic and add, finely chop the basil and add it to the bowl.

Stir the tomato, oil, garlic and basil together. If possible, cover and let sit in the fridge for 2 to 24 hours. 

When you are ready to serve the bruschetta, warm the toasts, place them on the serving platter and top each with about a tablespoon of the tomato mixture, including some of the juices. If you have a few tiny basil leaves you can garnish the bruschetta with them. Add salt and pepper to taste...although you may not need any. Serve at once.