My bruschetta recipe was given to me by an Italian friend who lived in Florida. Bruschetta is an antipasto from Italy, made with roasted garlic toast and ripe tomato topping.
Her secret was “cooking” the tomatoes in the sun before serving. So I do the same, making the ripe tomatoes taste even sweeter!
But on a cloudy day you may skip this and it will still taste amazing!
I don’t always serve my bruschetta on a toasted bread. Because it’s sooooooo delicious, it goes great with sliced fresh French baguette or sourdough bread.
Bruschetta is a great appetizer for a romantic dinner, a Sunday luncheon or a dinner party. So easy to put together, it’s no trouble at all!
- 1 lb. (455 g) ripe tomatoes
- 2 or 3 minced garlic cloves
- Juice of ½ lime
- 2 Tbsp (30 ml) extra virgin olive oil
- Salt, ground pepper and fresh basil leaves to taste
- Cut the tomatoes in half and scoop out the seed with a spoon. Discard the seeds;
- Chop the tomatoes and place in a bowl;
- Add the minced garlic, lime juice, olive oil and season with salt and ground pepper and mix everything;
- Place some fresh basil leaves over the tomatoes and cover with a plastic film;
- If possible, place the bowl in the sun for an hour, and "cook" the tomatoes. Otherwise, just keep the bowl covered (the lime juice will also "cook" the tomatoes), and serve with toast that has been rubbed with a garlic clove or fresh slices of French bread.
- Drizzle extra virgin olive oil just before serving and decorate with a fresh basil leaf.
- If you wish, you may add diced fresh mozzarella to the tomatoes just before you spoon it on the bread.
- You may also add chopped olives to the tomatoes for an extra twist.
- If serving to adults, you may chop a chili pepper (without the seeds) and add to the tomatoes