Bruschetta with Tomatoes and Garlic
Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG
This recipe is also featured in Tuscany Tonight's La Spaghettata Quick Menu.
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6 garlic cloves
7-8 fresh, ripe plum tomatoes
10 fresh basic leaves
12 slices thick crusted bread, sliced 1/2 inch thick
Extra virgin olive oil
Fresh ground pepper
Wash the tomatoes and split them in half lengthwise. With the tip of a knife, pick out as many seeds as possible. Dice the tomatoes into1/2 inch cubes. Wash and dry the basil leaves and cut or tear them into small pieces. Preheat the broiler or a grill. Crush the garlic cloves with a heavy knife handle, enough to split them open and to loosen the peel, which you will then remove.
Grill the bread to a golden brown on both sides, and as you take the bread from the grill, rub one side of each slice with the garlic. Top the slices of bread with the diced tomatoes, sprinkle with basil, salt and pepper, and lightly drizzle each slice with olive oil. Serve warm.
Many kinds of vegetable spreads such as olive, artichoke and sun dried tomato, are available in the gourmet section of your grocery store. Pick up a few to spread the grilled bread to add variety to your Crostini.
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