An Italian classic made primarily with plum tomatoes, bread, basil and olive oil. Great as a party appetizer.
6 or 7 ripe plum tomatoes (about 1 kg)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon vinegar
6-8 fresh basil leaves, thinly sliced or chopped
1 teaspoon salt to taste
1/2 teaspoon freshly ground black pepper
1 French/Italian bread
1/4 cup (60 ml) olive oil
Cut the tomatoes and roast them at 180 degree centigrade in a pre-heated oven for 15 mins.
Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste.
Use a bread knife to slice the bread loaf diagonally making half-inch thick slices.
Brush one side of each slice with olive oil (and place olive oil-side down on a baking sheet or roasting pan.
The bread slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.