recipes

eating this : the best bruschetta ever

04.16.13

i’m all for some bruschetta on baguette, but the jumbo version on a big thick piece of bread kills it.

now that pretty heirlooms are showing up at the grocery store, it’s time to take advantage.

on a warm afternoon, i love making this for us to sit outside and nosh on with drinks.

get GOOD THICK BREAD. i got a thick rosemary garlic loaf that was baked that day.

THE BEST BRUSCHETTA EVER
makes four pieces

3 heirloom tomatoes, thickly chopped
one loaf fresh bread (sliced into 3/4″ thick)
a bunch of fresh basil
olive oil
kosher salt
3 cloves garlic
herbs de provence
red chili flakes
cracked pepper

chop the tomatoes and mix together in a large bowl with enough olive oil to thickly coat. add two minced cloves of garlic with all the spices to taste. let it marinate for about an hour, mixing occasionally.

slice up your bread and heat a pan with oil. make sure each side of the bread is covered with oil and fry each side for about 2 minutes or until browned. cut the head off a clove of garlic. as soon as it’s removed from the heat, rub the garlic clove onto the top side of of each piece of bread.

spoon the tomato mixture on top of each slice and add the chopped basil and season more.

have the most delicious heart burn ever.

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