Recipe ~ Tomato & Basil Bruschetta

Tomato & Basil Bruschetta

Recipe from Totally Vegetarian, Toni Fiore

This is a simple recipe...and very, very delicious!!! The recipe doesn't call for it, but you can see from my photo that I added a thin slice of fresh mozzarella before spooning the mixture on top. I also added some fresh pineapple sage just to give it a little something extra. Enjoy and let me know what personal additions/changes you make to your recipe!

INGREDIENTS
6 ripe Roma tomatoes
Handful of basil leaves
1 Tablespoon plus 1/4 cup extra virgin olive oil
Salt & freshly ground black pepper, to taste
1 loaf day-old rustic Italian or French loaf
1 large garlic clove, peeled and left whole

INSTRUCTIONS

1. Cut the tomatoes in half, scoop out the insides, and chop into 1/4 inch dice. Place in a bowl. Rub the basil leaves between your hands to release the aroma, slice into thin ribbons and add to the chopped tomatoes. Drizzle 1 Tablespoon of the olive oil over the tomato-basil mixture and sprinkle with salf and a grinding of black pepper. Let the mixture marinate at least 15 to 30 minutes while you prepare the grilled bread.
2. Slice the bread into 1/2-inch thick slices. Grill or toast lightly on both sides. Rub the garlic over one side of the warm toasts, concentrating on imparting garlic essence to the edges and over the middle. Pour 1/4 cup of the olive oil onto a medium plate to create a very shallow puddle. Holding a toast by its edge, press into the oil, garlic side down. Place oiled side up onto serving platter. Repeat with the remaining toasts.
3. Spoon the marinated tomato-basil mixture onto the prepared toasts. Add an additional sprinkle of salt and a drizzle of olive oil, if desired.

And you're done!! Eat & Enjoy!!