Bruschetta di Pomodori Basilica (Tomato and Basil)

Bruschetta are toasted over coals or grilled while for crostini the bread is sautéed in olive oil. Either way the results are excellent. The tomatoes used should be perfectly ripe, fragrant and firm.

Best extra sourdough bread cut thin (1/4”)¹

1-½ tablespoons of non-filtered extra virgin olive oil and more to brush each toasted slices.

1 pound home grown vine ripen tomatoes, seeded, and chopped into small ¼ cubes

A small bunch fresh chopped or torn basil²

1 pinch ground black pepper

Sea salt

3 large cloves of very finely chopped Italian red garlic

A pinch of red wine vinegar

Put chopped tomatoes, salt, and pepper, garlic, basil, olive oil and red wine vinegar in a bowl. Toss and let stand 1 hour. Do not refrigerate

When ready to serve, toast bread slices on your grill, brush with best olive oil, spoon over and spread a tablespoonful of the tomato mixture. Serve individual plates, two slices each, garnished with finely chopped chives.

When I have them, I use Early Girl tomatoes. They are GREAT!

A Spanish variation

Toast bread slices over coals or on a grill; rub toasted surface with cut garlic cloves, rub bread slices with a cut tomato. Serve two slices each per person. All that needed is a little salt.

Notes:

1. If the bread is cut across the loaf on a diagonal, the slices become longer.
2. When basil is torn instead of chopped, it will not wilt as fast since the basil fractures along natural edges. Genovese (sweet Italian Pesto basil) is the most common basil but you can use whatever is growing in your garden.