Bruschetta is such a wonderfully fresh dish. It’s a wonderful appetizer, or works well as a light lunch when paired with a bowl of soup or a filling salad. Juicy tomatoes, basil, olive oil, crusty bread, and garlic — I mean really, what more could you want?
Granted, January isn’t the ideal season for fresh tomatoes, especially if you’re under a few feet of snow. But what better way to relive the glorious summer days than to put this on the table? It may just tide you over until June.
for 2 people
1/2 a crusty baguette
2-3 ripe vine tomatoes
6-10 leaves fresh basil
1 garlic clove
salt and freshly cracked black pepper
1. Wash your tomatoes and chop them into small pieces. Julienne your basil leaves by layering a few leaves on top of one another, rolling them up lengthwise, and slicing the “loaf” into thin strips.
2. In a bowl, combine the tomatoes and basil with a few tbsp of olive oil. Sprinkle with salt and fresh pepper to taste and stir to distribute the flavour evenly.
When you are just about ready to serve the bruschetta, set your oven to broil. Slice the baguette into 1-inch thick slices and place on a baking pan, or better yet, a pizza crust pan (the holes at the bottom of those pans get the bread crusty on both sides). Allow the bread to toast for 2-5 minutes, watching it carefully as it can burn very quickly and easily.