Bruschetta With Tomatoes and Basil

Bruschetta, Italian for “toast,” quickly has become a favorite appetizer featured in many restaurants throughout America. The ancient Roman tradition of serving this bread celebrated the making of freshly pressed olives into olive oil. Workers would toast bread over a charcoal fire then drizzle the precious oil on top.

This recipe is embellished with the addition of garlic, tomatoes, and fresh basil. For best results, use only the finest extra-virgin olive oil you can buy. Serve the toast hot out of the oven, and top with the tomato mixture at room temperature.

Recipe

• 12 fresh, ripe Roma tomatoes, diced
• 2 tablespoons minced garlic
• 1 medium onion, finely chopped
• 1 cup fresh basil leaves, chopped or torn
• 1 teaspoon cider vinegar
• 1 tablespoon sugar
• 1 tablespoon dried Italian seasoning
• 1/3 cup extra-virgin olive oil
• salt and coarsely ground pepper, to taste
• 1 loaf crusty French or Italian bread
• Olive oil for toasting

In large bowl, toss together first eight ingredients. Add salt and pepper. Set aside to marinate for at least an hour. Preheat broiler. When ready to serve, cut the bread into 1-inch slices, arrange on an ungreased baking sheet, and brush each slice amply with olive oil. Toast bread until golden brown. Transfer to plate, top with tomato mixture, and serve.

Cheryl Barnes is a cook and frequent contributor to American Profile.

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