Tomato Bruschetta
One of our favorite appetizers when you really need to use those garden tomatoes! (Store bought are fine if you have a hankering when they’re out of season.)
Tomato Bruschetta
A simple, yet tasty treat of tomatoes with crostini
Ingredients
Tomato topping
- 1 1/2 pounds ripe tomatoes diced in 1/4-inch cubes
- kosher salt
- pinch cayenne
- 1/4 cup extra-virgin olive oil plus more if needed
- 2 sprigs fresh basil rough chopped
- 1 clove fresh garlic mashed to paste with pinch of salt
Other
- 1 loaf rustic country bread or crusty baguette cut diagonally
Instructions
- Season the tomatoes well with salt and put them in a colander to drain for 5 – 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil, and basil. Add more salt and cayenne to taste.
- Drizzle rimmed baking sheet with olive oil and set the bread slices on them arranged in a single layer. Brush the tops with a little more oil and set aside until ready to grill (or bake)
- Top with tomato topping.
Notes
Serve any leftovers with your favorite pasta. Add some parmesan cheese and crushed red pepper to taste.
