Dana Treat – Treat Yourself

Holly B’s Bruschetta

Posted September 15, 2009

Holly B’s Bruschetta
With Love & Butter
6 Servings

Of course, you could really use any kind of bread to make these. I think cutting slices from a large round loaf gives you more of a wow factor.

6 1/2-inch thick slices from a large round loaf of bread
3 cloves garlic
6 tbsp. extra virgin olive oil
6 ripe Roma tomatoes
6 large, fresh basil leaves

Preheat the oven to 375°F with the rack in the middle. Arrange the bread on a cookie sheet. Press the garlic into a small bowl containing 3 tablespoons of the olive oil. Stir the garlic into the oil and smear the mixture evenly onto the top sides of the bread slices with your fingertips.

Toast the garlic bread until crisp and golden brown, about 20 minutes, turning the pan halfway through the baking. Remove from the oven and cool.

Pare the ends of the tomatoes and cut into 1/4-inch slices. Place them in a medium bowl and drizzle with the remaining 3 tablespoons of olive oil. Sprinkle with salt. Medium chop the basil and throw into the bowl with the tomatoes. Toss everything around until it’s all oil-coated.

Arrange the tomato slices artfully atop the bread slices. Scrape the bowl with a spatula and make sure any remaining juice makes it onto the Bruschetta. Serve with wine, some good cheese, or just solo – any time of day.

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