Bruschetta
There are lots of ways to make bruschetta. I know it doesn’t always have to have tomatoes on top but in my house, if you say bruschetta people are expecting tomatoes and basil, both from the garden. You can rub the toasted bread with garlic or just add some garlic to the topping, as I do here. Sometimes I make this by mixing some cream cheese and chopped basil together, spreading that on the bread, and then topping with a mixture of tomatoes, olive oil and capers. Or black olives. Or both. Sometimes I add green onions to the tomato mix.
Start by slicing a baguette into however many slices you’d like, each about 1/4 – 1/3″ thick. Slice at a slight angle if you’d like larger oval slices.
In a small bowl, mix together diced fresh tomatoes, chopped fresh basil, a clove of garlic, a glug of olive oil, and some salt. Add some sliced olives or chopped capers or sliced green onions if you’d like.
Toast the baguette slices under the broiler or in a hot oven. If you’re not using cream cheese, you can brush some olive oil onto the bread before toasting. If you are using cream cheese, spread each bread with cream cheese and then put back into the oven a minute until melted.
Top with the tomato mix and serve. As long as you start with good tomatoes and fresh basil, you’ll have a hit on your hands.
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