Juicy tomatoes and crisp, garlicky bread. A match made in heaven.
Prep time: 10 minutes
Cook time: 5 minutes (toasting the garlic bread!)
Serves: 6-10 as an appetizer
INGREDIENTS for the toasts
1 baguette, thinly sliced, or other thinly sliced bread
1 clove garlic, crushed
1/3 cup olive oil
1 teaspoon oregano
INGREDIENTS for the Bruschetta
1 1/2 cups fresh tomatoes, 1/4″ dice (one large tomato)
1/4 cup coarsely chopped fresh basil leaves
5 fresh sage leaves, coarsely chopped (optional)
1 teaspoon minced fresh rosemary leaves (optional)
1 tablespoon olive oil
1/3 – 1/2 cup shredded Parmesan cheese
Toast: Preheat your broiler. Arrange your bread slices in a single layer on a baking tray. Mix the garlic and olive oil in a small dish, and with a spoon or pastry brush spread the oil over each slice. Slide this under the broiler. Whole wheat bread slices will toast more slowly than white bread, so times will vary, but remove the toasts when they are lightly tanned and beginning to crisp.
While toasts are toasting, mix the bruschetta by placing in a large bowl the tomatoes, basil, sage (if using), rosemary (if using) and olive oil, and stir to combine.
Remove toasts from broiler. Top each toast with a spoonful of the mixture. Sprinkle with Parmesan and a grind of salt.
Serve with a glass of Chianti and memories of warm weather.
Photos and recipe by Tod Dimmick