In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
Bread, thinly sliced and toasted, to make 18 small (3 inch square) pieces. Dense rustic bread is the best!
20-30 cherry tomatoes, or the equivalent amount of ripe but firm tomatoes.
1 clove of garlic, to rub on the bread
Extra virgin olive oil, wine vinegar, salt and pepper
5 or 6 basil leaves
Make the toast and cut into appetizer-size pieces.
Chop the tomatoes very finely.
Add a good swirl of olive oil, salt, pepper and a splash of wine vinegar.
Tear up the basil leaves and add to the tomato mix.
Rub the toast with a little raw garlic. Top the pieces of toast first with a little liquid from the mix, then with a generous spoonful of the tomato mixture.
Drizzle with more olive oil.
https://www.organictuscany.org/recipes/wp-content/uploads/bruschetta1.jpg300530Riccardohttp://organictuscany.org/wp-content/uploads/2015/01/organictuscanylogo3-300x200.pngRiccardo2010-10-24 00:41:062016-07-17 17:34:20Tomato and Basil bruschetta