Using a gift card for Grand Central Bakery, Dad and I have been buying lots of fresh loaves of bread while he’s been in town. Ever since making the Roasted Garlic Bruschetta the other day, I’ve been dying to make a tomato bruschetta – it’s one of my favorite appetizers and pretty easy to make.
- 3 or 4 chopped ripe Roma (plum) tomatoes
- 8 fresh basil leaves, Julienned (basil chiffonade)
- 4 cloves minced garlic
- 1 pinch of dried oregano
- 1 dash of crushed red pepper
- pinch of sugar
- salt and pepper to taste
- 2 to 3 T. extra-virgin olive oil (basil flavored, if you have it)
- 1/2 loaf of artisan bread, cut into diagonal slices
- Pecorino Romano cheese, for garnish
- In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt and pepper. Sprinkle a pinch of sugar over the mixture and allow the mixture to sit for 10-15 minutes for flavors to blend.
- In the meantime, preheat the broiler. Arrange the slices of bread in a single layer on the top rack of the oven and brown both sides lightly – about two or three minutes on each side. Remove the slices from the oven and place on a plate.
- Sprinkle the tomato mixture on the still warm toasted bread slices, drizzle with olive oil and sprinkle with freshly grated cheese. Serve immediately – this dish will get cold fast.