Smeared Tomato Bruschetta Wextra Virgin Olive Oil Torn Basil Recipes

Steps:

• 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.

Steps:

• Cut the sourdough bread into 1/2 to 1 inch slices on the diagonal. Grill until golden brown. Cut the tomatoes in half and arrange on a platter with whole garlic and torn basil leaves. Drizzle a good quality olive oil on top of the grilled bread slices. Rub the bread with the whole garlic clove. Squeeze and rub the tomato on the bread, and finish with torn basil leaves, a little salt, and pepper.

Steps:

• In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
• Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.