It's the perfect time for Fresh Bruschetta
KAREN CIMMS/TIMES NEWS Summertime is the perfect time for Fresh Bruschetta.
Although the essential ingredients are always the same bread, tomatoes, garlic and basil there are probably as many recipes for bruschetta as there are cooks who create it.
With an abundance of red, ripe tomatoes at our fingertips this time of year, there's no better time to treat yourself.
I had a lovely version on Sunday while visiting with a friend and her family. Fresh ripe tomatoes, fresh basil and lots of garlic.
My mother made bruschetta as well, although her version included sun-dried tomatoes, anchovies and it was broiled for a few seconds after it was assembled.
I'm told it was delicious, but since I don't eat anchovies, I couldn't say for sure.
To make the version I have here, I sliced a rustic loaf of Portuguese bread, rubbed it with garlic and brushed it with olive oil, then grilled it.
For the topping, I used fresh tomatoes, basil, garlic, olives, and sweet red onions with a drizzle of olive oil.
It was simple and delicious.
1 loaf of dense bread, sliced into - to 1/2-inch slices.
1 clove of garlic, sliced in half
Extra virgin olive oil
4 medium-sized ripe tomatoes, chopped into 1/2-inch pieces
1 3.8-ounce can of sliced black olives, chopped fine
cup sweet red onion, chopped fine
4 large cloves of garlic, chopped fine
1 tablespoon extra virgin olive oil
1/2 teaspoon salt (or more to taste
8-10 leaves fresh basil, chopped
Combine chopped tomatoes, olives, onions and chopped garlic in a medium sized bowl.
Drizzle with olive oil and season with salt and chopped basil; stir and set aside, allowing flavors to meld together.
Just before serving, rub the halved garlic over both sides of each slice of bread, then brush both sides with olive oil. Grill for a few minutes on each side until the bread is toasted.
Top with tomato mixture and serve.