For the last few months I took a little break from my Tasty Tuesday posts. I love to cook and I love to eat, but I haven’t been too inspired to try anything new. That was until my new cookware arrived. I have enjoyed cooking with them and am inspired again. Over the last couple of weeks A LOT of cooking has been done and I have a few recipes to share and hopefully more to come. This week, however, I have to share one that has been a staple for me all summer – basic bruschetta. After my trip to Italy, where I learned how it was really supposed to be made, I make it almost daily. I make it so much I may just turn into a bruschetta. I’ve had prepared numerous ways here in the US, but this is the best I have had. Slainte!
Bruschetta – the way it’s meant to be
5-6 small, ripe tomatoes – sliced thin
3-4 fresh basil leaves – chopped
2 slices bread (I use crusty Italian)
1 garlic clove – sliced in half
extra virgin olive oil – to taste
salt and pepper – to taste
- Mix tomatoes, basil, olive oil (about 1 tbsp), and salt and pepper in a small bowl.
- Toast or grill bread on both sides. I use the panini press so it’s crispy.
- Rub each piece of bread with the cut-side of the garlic. This gives the flavor of garlic without the bitterness.
- Spoon the tomato mixture onto each slice of bread.
- Drizzle with olive oil and salt and pepper.
- Enjoy! I know I do.
The ingredients are enough for two pieces. Adjust accordingly.
Just like heaven on a plate.