Tomato and Garlic Bruschetta

Thursday, July 29, 2010

Makes: 4 servings

4 large very ripe tomatoes
4 thick slice country bread, preferably sourdough
2 garlic cloves, halved
Extra virgin olive oil, for sprinkling
Sea salt and freshly ground black pepper

Roughly chop the tomatoes and season with salt and pepper.

To make the bruschetta, grill, toast, or pan-grill the bread on both sides, until lightly browned or toasted. Rub the top side of each slice with cut garlic, then sprinkle with olive oil.

Spoon the tomatoes over the bruschetta and sprinkle with more olive oil. Eat immediately with your fingers!

{recipe and image via the nest}

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