Honestly Easy Tomato Bruschetta
Author: This recipe was adapted from Mother Earth News
Recipe type: Appetizer
The secret to good Italian bruschetta is well-toasted, hearty country bread and first rate olive oil, as virgin and as thick as you can find. Of course, one more important ingredient is the tomato, and flavorful heirloom fits the bill. Aside from toasting the bread, no cooking is involved.
- 12 slices of whole-wheat bread, about 11⁄2 inches thick
- 4 cloves garlic
- 1⁄2 cup virgin olive oil
- 2 cups red tomatoes, coarsely chopped
- 1 tbsp capers
- 1 tbsp sweet basil (or more to taste), chopped
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Parmesan cheese, grated
- Make your bread slices small enough to hold easily in your hand, about 3 to 4 inches wide, and toast them golden brown on both sides.
- Mince the garlic very fine or force it through a garlic press, then combine it with the olive oil in a work bowl.
- Add the tomatoes, capers, sweet basil, lemon juice and seasonings.
- Spread the mixture on the toasted bread and sprinkle Parmesan cheese over the top. Serve immediately.