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Bruschetta with Fresh Tomato and Basil

Bruschetta with Fresh Tomato and Basil

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Makes 12 bruschetti

SKU 534-Recipe

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Ingredients:

4 ripe, medium tomatoes (about 1/2 pound each), coarsely chopped
1 cup firmly packed, torn fresh basil leaves

2 teaspoons extra-virgin olive oil 1 teaspoon red-wine vinegar

1 garlic clove, pounded into a paste with 1/2 teaspoon salt

salt and pepper to taste

12 slices of bruschetta (preceding recipe)

Directions:

In a bowl mix together the tomatoes, basil, olive oil, and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for at least 30 minutes and up to 2 hours, if possible.
Place the bruschetti on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetti. Serve immediately.