Tomatoes served up rustic and delicious

Bruschettasm.jpgClick on the top title to open and scroll  Many people say it wrong. Bruschetta is pronounced brooce-ketta. It’s fantastically simple to make, yet even many restaurants prepare it badly. Bruschetta is toasted bread rubbed with a clove of garlic and dressed with good olive oil, salt, and pepper. The best bruschetta is the simplest, and now – the height of tomato season – is the perfect time to make it!

Store-bought bruschetta is awful. It is always soggy when you get it home. There is no reason to eat when it so easy to make.

Bruschetta is perfect for barbecues, as you can easily make the toppings in advance and quickly toast the bread on the grill – delicious!

Serve more than one type. It is veggie-based, so it is perfect before a meat-heavy meal or when entertaining vegetarian friends.

Chop the tomatoes and salt them lightly. Set aside. Cut thick slices of bread and toast them. Rub the toast with a peeled slice clove of garlic, and brush it with good quality olive oil. Spoon the tomatoes onto the bread with a slotted spoon, and top it with finely-shredded basil and fresh pepper.

Add if you like:

Fresh shredded Mozzarella or provolone. Broil until melted.

A few chopped black olives.

A sprinkle of dried chilies.

Prepare the toast and components in advance. Do not dress the toast too much in advance it will become soggy.

 

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