Smeared Tomato Bruschetta W/Extra Virgin Olive Oil, Torn Basil

By The Lake's Note:

Chef's note: These bruschetta should be prepared at the last minute. Do use a good quality salt and extra virgin olive oil for this recipe as it makes all the difference in the world. I like adding slices of fresh mozzarella to this yummy dish. I got this recipe from Michael Chiarello's NapaStyle website. I love saving my favorite recipes on Zaar!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 loaf sourdough bread or 1 loaf Italian bread
• drizzle of quality extra virgin olive oil
• 6 vine ripened tomatoes
• 6 garlic cloves , whole
• finely ground salt
• fresh ground black pepper
• 1 bunch basil , torn

Directions:

1. Cut the sourdough bread into 1/2 to 1 inch slices on the diagonal. Grill until golden brown. Cut the tomatoes in half and arrange on a platter with whole garlic and torn basil leaves. Drizzle a good quality olive oil on top of the grilled bread slices. Rub the bread with the whole garlic clove. Squeeze and rub the tomato on the bread, and finish with torn basil leaves, a little salt, and pepper.

Reviews

[westtextazzy]

I love making bruschetta and loved this recipe. Anything with garlic, tomatoes and basil is fantastic in my book. This did not disappoint. Five stars. Made for spring PAC, 2010.