6largevine ripe tomatoes(2½-3 cupsdiced tomatoes) - See Recipe Notes½
¼cuphigh-quality extra-virgin olive oilsome to drizzle on the tomatoes and the remainder for the bread
1clovegarliccut
1loaf Italian bread(see Recipe Notes)
3-4tablespoonsfresh basilfinely chopped
1teaspoonsalt
½teaspoonsblack pepper
Instructions
Slice tomatoes in half and remove seeds
Dice tomatoes and place in medium size bowl; add salt and pepper
Drizzle olive oil over tomatoes (don't use all of the oil for the tomatoes; reserve some for the bread)
Combine well; cover and refrigerate for 20 minutes
Meanwhile, slice the bread and drizzle each slice with olive oil on one side only
Preheat grill (or oven) to 375ºF
Place oiled side of bread down on the grill or baking sheet and toast for 3-4 minutes (or until lightly golden brown); flip toasts and cook another 1-2 minutes;
Once both sides of bread are toasted, rub cut garlic onto the oiled side of each slice of bread
Top with tomatoes; garnish with fresh basil and serve
Notes
Tomatoes:
This recipe calls for 2 ½-3 cups of diced tomatoes. If you're using HUGE Jacksonville tomatoes, use 3-4; homegrown or vine-ripened use 6-8 large; Roma use 10-12. Heirlooms come in so many different sizes it's hard to recommend how many. Use the size to determine about how many you'll need.
Peeling and seeding tomatoes:
Leave the skin on; cut the tomato in half; cut the core out; using your finger or a spoon, remove and discard seedsChop tomatoes into fine pieces (about ¼ inch squares)Basil:I do not recommend adding basil to the tomato mixture; it turns black and isn't very appealing. Instead, add it right before you serve, as a garnish on top of the tomatoes!Garlic:If you do not have fresh garlic, use a garlic-infused olive oil or add a teaspoon of minced garlic to the tomatoes. Remember, the idea here is to taste the tomato--with a hint of garlic and basil.Bread:The recipe proportions are for a full-sized loaf of Italian bread; not a small round "crostini" type breadIf you purchase "pre-toasted" crostini rounds, you may want to warm them in the oven first. Just place them on a baking sheet and cover with foil. Bake at 300ºF until rounds are warm. Rub the cut-side of a clove of garlic over each of the warm bread rounds, then top with tomato mixture.Serving Suggestions:This appetizer is best served when the toasted bread is slightly warm and the tomatoes are room temperature.Serve bruschetta as a light topping for your favorite eggs, fish, or add to nachos or tacos.