The term bruschetta (pronounced broo-sket-ta, by the way; the "ch" in Italian makes the hard "k" sound) actually applies to the roasted bread. The bread in Italy is so good; it's easy to imagine that people would have found creative ways to use day-old bread. Slices of bread are usually rubbed with a bit of olive oil and garlic, and the bread is delicious on its own. But with a topping made from fresh tomatoes, it's heavenly!
We ordered bruschetta at several restaurants in Rome this summer, and I was pleased to see that my homemade version stacked up quite favorably compared to theirs.
You simply chop tomatoes and stir in a bit of chopped fresh garlic, lots of chopped fresh basil, salt and pepper to taste, and a drizzle of olive oil. Serve with any good bread or heaped on top of toasted bread slices.
1 pound fresh tomatoes, washed and chopped
1 clove fresh garlic, finely chopped
a bunch of fresh basil leaves, chopped
1-2 Tablespoons good olive oil
salt and pepper to taste
Stir garlic into tomatoes. Add salt and pepper to taste. Drizzle in olive oil. Gently fold in chopped basil. Add a little more olive oil, salt, or pepper if needed. Serve with roasted slices of bread. Enjoy!
**Do you love fresh tomatoes as much as I do? What do you make with them?
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