FRESH TOMATO BRUSCHETTA
Provided by: Adam and Joanne Gallagher
Total time: 20 minutes
Prep time: 15 minutes
Cook time: 5 minutes
Yield: Makes 3 servings, 2 bruschetta each
|1/2 pound ripe tomatoes, at room temperature (3 to 4 medium)|
|Salt and fresh ground black pepper, to taste|
|2 tablespoons extra virgin olive oil|
|6 basil leaves, thinly sliced|
|Six 1/2-inch thick slices Italian or French bread|
|2 cloves garlic, peeled and left whole|
- Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, a small pinch of black pepper, one tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.
- Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat. Drizzle bread slices with the remaining tablespoon of oil and grill 2 to 3 minutes on each side until warmed through and grill marks appear.
- Rub one side of the bread while still warm with garlic — two to three strokes per bread slice should do it.
- Stir the tomatoes one more time; taste then adjust with more salt or pepper as needed. Spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.
ServingSize 2 bruschetta, Calories 169, ProteinContent 4 g, CarbohydrateContent 18 g, FiberContent 2 g, SugarContent 3 g, FatContent 10 g, SaturatedFatContent 1 g, CholesterolContent 0 mg