Summer in five ingredients. The trick is good tomatoes, good bread, and not over-thinking it. Eat the same day you make it — bruschetta has a short, perfect window.
Bruschetta
Summer in five ingredients. The trick is good tomatoes, good bread, and not over-thinking it. Eat the same day you make it — bruschetta has a short, perfect window.
Ingredients
Method
- Combine the diced tomatoes, basil, minced garlic, 3 tbsp olive oil, salt, and pepper in a bowl. Let it sit 10 minutes for the juices to mingle.
- Toast the bread under a broiler or on a grill pan until golden on both sides — about 2 minutes a side.
- While still warm, rub one side of each slice with the whole garlic clove. The toasted bread acts like a microplane.
- Brush with a little olive oil. Spoon the tomato mixture generously on top.
- Serve immediately so the bread stays crisp underneath.
Notes
Out of season? Use drained San Marzano tomatoes from a can — better than mealy supermarket tomatoes in winter. And toast the bread to order; soggy bruschetta is sad bruschetta.