Bruschette

A nice summertime appetizer that comes together in just a few minutes.

Total Time: 10 - 15 minutes

WHAT YOU NEED:

2 - 3 ripe red tomatoes, cut to quarters or halves, seeds removed and cut into small pieces (for about 1 cup diced tomatoes)

½ cup calamata or other black olives, pitted and cut in half or sliced

Salt and pepper, to taste

1 – 2 stalks fresh basil for the leaves, chop some finely and leave some whole for garnish

1 loaf (about 1 lb.) hearty Italian bread (such as ciabatta)

¼ cup olive oil, extra virgin (more for brushing onto bread slices)

1 garlic clove, peeled and left whole

MAKING IT:

Prepare tomatoes and olives as directed. Place in a small bowl. Drain off any excess liquid. Add ¼ cup olive oil (or enough to coat the tomatoes); stir well. Season with a pinch of salt and freshly ground pepper. Add chopped fresh basil. Stir until well mixed.

Lightly brush bread slices with olive oil. Preheat grill to medium; place bread slices directly on grill grate, cut side down. Grill until golden grill marks appear, about 2-3 minutes per side.  Place grilled bread on serving plate.

Rub one side of the grilled bread gently with a clove of garlic. Top each slice with a spoonful or two of tomato mixture and garnish with additional basil. Serve immediately. Makes about 8 appetizer portions.

TIPS:

Makes a great appetizer when tomatoes are in season. Adding diced fresh mozzarella cheese also is delicious.

For one bruschetta say: [brus-KET-tah]! For more than one bruschette it’s: [brus-KET-tay]!