Tomato Bruschetta from Twelve by Tessa Kiros
Tomatoes are at the sweetest and juiciest in the summer months so now is the time to eat bruschetta and pappa al pomodoro.
The time for plain bruschetta in Tuscany is November when the new oilve oil is to be sampled and bread is sliced, grilled and drizzled with the oil that will last for the year ahead. This well-known bruschetta uses wonderful ripe tomatoes, garlic, basil and the best extra virgin olive oil. It is surprising how good tomato on a slice of bread can taste. Serve as an antipasto.
6 medium-sized, juicy tomatoes
6 basil leaves, roughly torn
1 teaspoon dried oregano
extra virgin olive oil
6 thick large slices of white, country-style bread (tuscan bread)
1 clove of garlic
Dice the tomatoes and put them into a bowl. Add the basil and the oregano, and season with salt and pepper. Mix through about 2 tablespoons of extra virgin oilve oil.
Grill the bread slices on both sides, and rub one side of each with the whole garlic clove. Drizzle with a little oilve oil. Divide the tomatoes between the bread slices. Add another generous drizzle of olive oil over each bruschetta and serve.
1 Australian tablespoon = 2 dessert spoons
If you like Tessa Kiros’ recipe for bruschetta buy her book Twelve A Tuscan Cook Book which explores Tuscan Cooking based on the 12 months of the year embracing as do the Italians the seasonality of food.
You can fnd Twelve on www.amazon.com for $20.88 USD