Makes 8 Fresh Tomato Bruschettas
Ingredients:
- 4 large ripe red tomatoes, core removed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, peeled, one left whole, one minced
- 1 tbsp red wine vinegar
- 1/4 tsp sugar
- kosher salt and fresh ground black pepper to taste
- 1/4 tsp red pepper flakes
- 8 basil leaves, stacked, rolled up, and sliced into thin ribbons (called a chiffanade cut)
- 8 slice day-old Italian bread
Preparation:
Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 15 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool, peel off the skin, cut in half, squeeze out and discard the seeds. Dice the tomatoes, and add to a mixing bowl.To the tomatoes add; 1/2 of the extra virgin olive oil, 1 minced garlic clove, vinegar, sugar, salt and black pepper, red pepper flakes, and basil. Toss and chill until needed.
Brush the bread slices with the remaining oil, and toast on both sides under a medium broiler, until browned. While still warm, rub each slice with one of the garlic cloves. Arrange the slices on a plate, and spoon over the tomato mixture. Top with more salt and fresh ground black pepper if desired.
