This is by far one of my favorite summertime dishes (and a favorite of Mr. Hungry's as well). I learned to make this bruschetta in Florence, Italy a couple summers ago. The recipe is very simple, but there are a couple of secrets to bruschetta to make it taste like what you would be served if you were in a true Tuscan restaurant. I think it is the perfect appetizer for any Italian meal. Buon Appetito!
Classic Italian Bruschetta
As with most recipes with fresh tomatoes, this bruschetta is best in the summer time when tomatoes are at their prime (another reason I want that darn topsy turvy to start producing). Good olive oil is also preferred for best flavor, but I most often use Bertolli olive oil. I would also suggest making this ahead of time and letting the tomato mixture sit for awhile so all of the flavors blend well. DO NOT add to toasts until ready to serve so that the toasts do not become soggy. If you will be serving this over a long period of time, you could also serve the tomato topping in a bowl and let guest spoon over bread right when they eat it so bread is not soggy.
1 french baguette, sliced into 1 inch thick slices
6 vine ripened tomatoes
2 tablespoons olive oil + more for brushing on toast slices
4 cup torn basil leaves
1 1/2 tablespoons minced white onion
1 teaspoon kosher salt
1/2 teaspoon pepper
Step by Step
1. Preheat oven to 350 degrees
2. Blanch tomatoes and peel off skin (click here for a how-to on blanching tomatoes)
3. Scoop out all seeds and juice from the tomatoes with a spoon.
4. Roughly chop tomatoes and put in a medium sized bowl.
5. Add torn basil leaves, onion, olive oil, salt and pepper.
6. Stir and cover, set aside.
7. Brush slices of baguette with olive oil.
8. Toast in oven about 10 minutes, till edges are golden brown.
9. Slice garlic clove in half and rub the raw garlic on each slice of the baguette.
10. Right before serving, spoon tomato mixture on each toast and serve.