Ingredients for 6 portions
1-2 baguettes sliced ½ inch thick (better if they are a little bit old, instead of fresh)
2 garlic cloves
Extra virgin olive oil
2-3 cups of fresh tomatoes diced
1-1 ½ cups of fresh basil leaves coarsely chopped
Coarse sea salt (optional)
Parmesan cheese shredded (I used parmigiano reggiano)
In a bowl, combine the tomatoes with the basil and let them marinate until the bruschettas are ready to be eaten. I use no salt, because at the end, the parmigiano topping brings enough flavor. Rub the bread with the garlic cloves and brush it with olive oil. Put the bread in a tray and toast it in a preheated 275°F oven for 12-15 minutes. This will allow the oil to bring the garlic flavor and lightly toast the bread. When the toast starts to look golden, turn off the heat and take the tray from the oven. Let the toast cool down. Just before serving, to avoid the bread to get mushy, put the tomato and basil mix on top and garnish with cheese.
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