WASHINGTON, D.C., USA — Elizabeth Minchill, author of the cookbook "The Italian Table" shares an easy and authentic bruschetta recipe, perfect for any vent this spring or summer. Minchill rubs the bread with garlic as her special touch, check out Elizabeth Minchill website for more fantastic recipes.
- 1 pound of ripe plum tomatoes
- 11/2 teaspoons of sea salt (plus more to taste)
- 2 tablespoons of extra-virgin olive oil (plus more for drizzling)
- 1/2 cup of fresh basil leaves
- 6 slices of rustic Italian bread (each)
- 1/2 inch thick
- 2 cloves of garlic (peeled)
- Chop the tomatoes into bite-sized pieces, about 1/2 inch or so. (You should have 3 cups.)
- Put them in a small bowl and add the salt, olive oil, and basil leaves. (Stir well but gently.)
- Let the mixture sit for at least 20 minutes to allow the juices to develop.
- Grill the bread if possible, or toast it in a toaster or your oven. (The bread should be toasted but not burnt.) Be vigilant!
- While the bread is still hot, rub one side of each slice with garlic.
- Place the bread on a serving platter, drizzle olive oil on top, and sprinkle with salt.
- Top with the tomatoes, dividing them between the bruschetta.
- Let them sit for 5 minutes so the bread can absorb the juices, then serve.