Bruschetta al Pomodoro (Tomato Bruschetta)

Recipe courtesy of Franco Faggi, Fiorino, East Falls, PA 19129

For 4 Servings

Ingredients:

4 Large Slices of Crusty Italian Bread (1/2” thick)

2 Ripe Tomatoes

2 Garlic Cloves

1 Small Red Onion

6 Large Basil leaves

Olive Oil (I mean good extra Virgin Olive Oil)

Salt to taste

Pepper to taste

 

Wash the tomatoes, slice and then dice them into ½ “cubes, place them in a large enough bawl. Dice the onion and add to the tomatoes. Chop the basil and add to the tomatoes, dress with salt, pepper and olive oil to your liking, remember use a good olive oil, it does make a difference. It is best if set aside in a cool place or refrigerate for at least half an hour before using.

Cut the bread into roughly 2”x 2” pieces and toast a hot oven or under a broiler until the edges are turning color, at home I use a regular toaster and works just fine. If you do this, toast the slices whole and then cut them. Take the whole peeled garlic clove and rub the bread with it.

When ready, spoon the tomatoes on the bread and enjoy! With the tomato season upon us, this is something flavorful, tasty, easy and quick to prepare. You and your guests will enjoy throughout the season.

 

Buon Appetito!