Late Summer Tomato Bruschetta
- 1 loaf day old country bread
- 6 whole canned tomatoes
- 6 roughly torn basil leaves
- 3 tablespoons olive oil
- 2 cloves garlic, peeled
Preheat a grill or grill pan.
Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.
Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.
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Recipe courtesy Michael Chiarello