Classic Bruschetta
Ingredients
1 – 2 long loaves of Italian bread, sliced about ½” thick
3 – 4 large cloves garlic, minced (I like more garlic, but use what you prefer)
3 Tbsp. extra-virgin olive oil
1 lb. Roma plum tomatoes, chopped (or used whatever freshest tomatoes you can find; from the garden is best!)
10 – 20 fresh basil leaves, chopped (I like more basil, but use the amount you prefer)
2 – 3 pinches of freshly grated sea salt or to taste.
Fresh grated black pepper to taste.
Optional: Juice of ½ lemon (if you need more, then add it).
Optional: Balsamic vinegar added (slightly) to taste.
Directions
Preheat broiler to high or heat up the grill. Place bread slices on a broiler pan. Toast bread on each side under hot broiler, keeping an eye on the bread so that it doesn’t burn! Remove from the oven, grill or toaster.
Optional: Rub each bread toast with garlic on the cut side.
Optional: Drizzle each toast with a little olive oil.
Place chopped tomatoes in a medium to large mixing bowl. Add the sliced chopped basil to the bowl of chopped tomatoes. Add minced garlic. Drizzle the olive oil, sea salt and black pepper into the mixture. Drizzle a little bit of balsamic vinegar into the bowl (optional). Gently toss all of the ingredients.
BEST WHEN ALLOWED TO SET FOR 1 – 2 HOURS for flavors to marry.
Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter.
OR use a pretty serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve.
