Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt
- 6 vine ripened tomatoes
- 6 cloves garlic, whole
- 1 bunch basil, torn
- Drizzle of quality extra-virgin olive oil
- Slices of grilled country bread
- Finely ground salt
- Freshly ground black pepper
Cut the tomatoes in half and arrange on a platter with the garlic and torn basil.
Drizzle some olive oil on top of the bread slices. Rub the bread with some garlic. Squeeze and rub the tomato on the bread. Finish with the basil and a little salt and pepper.
Chef's note: These bruschetta should be prepared at the last minute.
Recipe courtesy of Michael Chiarello