July 5, 2011 § 18 Comments

the best bruschetta i ever had was in florence, italy. the tomatoes were so incredibly fresh and sweet, the basil – peppery and fragrant, and the extra-virgin olive oil – super fruity. this recipe courtesy of my mother, almost replicates my experience in florence. just be sure and try to make this when tomatoes are in season because it makes a world of difference when they’re ripe for the picking!

ingredients: {serves around 4 – 6 people or 1 very hungry person}
• 5 to 7 roma tomatoes {organic is best}
• 1 larger sized heirloom tomato
• 1 to 3 small garlic cloves – finely minced
• 1 bunch of fresh basil – julienned {sliced into little ribbons}
• good quality extra-virgin olive oil – about 1/4 cup {you can eye-ball this}
• 1 crusty french baguette – sliced on a bias about 1/4 to 1/2 inch thick {err on the thin side}
• sea salt or kosher salt and freshly ground black pepper
• herbs de provence {optional}

to do:
finely dice all of the tomatoes and place into a large bowl. add the minced garlic, basil, salt and pepper to taste and gently stream in the olive oil while carefully mixing together all of the ingredients. set aside and allow the ingredients to happily marry for a bit. meanwhile, slightly toast the baguette slices either underneath a low broiler or in the toaster oven. be very careful to toast for just a little bit, just until slightly golden. {the bread will be too difficult to bite into if toasted for too long}. once gently toasted, spoon a few tablespoons of the tomato mixture onto the baguette slices. serve immediately as an appetizer with some good red wine, right before a really big plate of penne pasta with vodka sauce! enjoy!


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