Classic Bruschetta

The tomatoes in the gardens are starting to ripen and this is a great way to enjoy all that tomato-ey goodness. Use the freshest, ripest tomatoes you can find and a good quality olive oil.  Chances are  you will hear the same thing I overheard at the last gathering I took this to:  “This tomato thing is awesome!”

Tomatoes, Olive Oil, Basil and Garlic.
Just a few ingredients.

4 ripe tomatoes (I use Roma, but any variety will do)

2 cloves garlic

4 sprigs of basil, leaves only

2 Tablespoons olive oil

½ tsp salt

freshly ground pepper

Dice tomatoes and place in medium size mixing bowl.

Mince the garlic, then sprinkle it with a little salt and continue working with the back of your knife until a smooth paste forms.  Add to the tomatoes.

Stack the basil leaves, roll them up a bit, and then thinly slice crosswise. (This is called ‘chiffonade’). Add to tomatoes and garlic.

Mix in the olive oil, salt and pepper to taste and toss well to combine.

Transfer to serving bowl and serve with Crostini.

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Can be made 2 hours ahead. Best if not refrigerated before serving.