International Cooking School Vacations: Bruschette di pomodoro e basilico (Tomato and Basil Toasts)

Bruschette di pomodoro e basilico (Tomato and Basil Toasts)

SEPTEMBER 2005

Bruschetta (pronounced brew-SKET-uh, not brew-SHET-uh) is easily found in restaurants throughout the United States and Europe, but often what you are served outside Italy bears little resemblance to the real thing. Discover the real thing, bruschette di pomodoro e basilico (Tomato and Basil Toasts), with this easy recipe from Chef Giancarlo Tallerico.

Ingredients

  • sliced Italian bread or long loaf of firm-textured white bread (such as ciabatta) (bread should be soft in the middle but crusty on the outside)
  • 4 vine-ripened tomatoes
  • 1 ½ cups loosely packed, fresh basil leaves
  • 2 garlic cloves (1 minced, 1 whole)
  • 2 tbsp extra-virign olive oil
  • salt & pepper to taste

Directions

1. Wash the tomatoes and chop into small cubes.
2. Place the chopped tomato in a bowl and season with salt, pepper, olive oil, minced garlic, and basil (torn into small pieces).
3. Cut the bread into slices about 3 inches in diameter and ½ inch thick.
4. Toast the sliced Tuscan bread (or country loaf), under the grill or charcoal oven until brown on both sides.
5. For extra garlic flavor, rub the remaining clove of garlic on the toast before topping it with the tomato mixture.

Chef’s tip: Be sure to tear the basil instead of chopping, as chopping blackens the leaves.