Fresh Tomato and Basil Bruschetta

I bought French bread yesterday to use up some more of my tomatoes.  Love making something as simple as Bruschetta (Italian tomato sandwich) with them. 

1 lb. tomatoes

1 cloves garlic

5 fresh basil leaves

3 tsp. extra virgin olive oil

½ tsp. red wine vinegar

Salt and pepper to taste

Bread

Crusty Italian or French bread

¼ cup extra virgin olive oil

Topping

I like to take the skins off my tomatoes for bruschetta.  Core your tomatoes and when the water boils, dip your tomatoes in the water for 20 seconds.  Take out and put in cold water immediately.  Peel the skins off and chop your tomatoes into small pieces.

Add the minced garlic, basil, vinegar and olive oil, and just a little salt and pepper. Mix well, cover and let sit at room temperature at least 30 minutes allowing the flavors to marry.

Note:  I use heirloom tomatoes and they do not have a lot of acidity so I add vinegar.  You may wish to leave out the vinegar.  Prior to serving, taste the mixture. If a little extra acidity is desired, add the red wine vinegar. Add salt and pepper to taste just before serving.

Slice the bread/baguette into individual serving sizes. Brush both sides of the bread slices with a good quality extra virgin olive oil.

On a grill: place the bread slices on a hot grill and toast each side until slightly golden – don’t let them burn.

In the oven: place the bread slices on a cookie sheet and broil each side for 2-3 minutes or until slightly golden in color.

Allow the bread to cool, and serve alongside the tomato mixture. Allow guests to spoon the tomato mixture on the bread right at the table: topping the bread too early will result in soggy bread.

Have a great day, be happy and may God bless you and yours.