When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.
- 12 to 14 fresh ripe plum tomatoes (about 1¾ pounds)
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 cup fresh basil leaves
- 1 teaspoon fresh lemon Juice
- Salt and coarsely ground black pepper, to taste
- 1/3 cup plus ¼ cup extra virgin olive oil
- 3 cloves garlic, slivered
- 8 thick slices round peasant bread
1. Cut the tomatoes into ¼-inch dice and place in a bowl. Toss with the minced garlic and shallots.
2. Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.
3. Heat the ¼ cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the oil.
4. Toast the bread and cut each slice in half. Arrange the slices on eight small plates. Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, and serve immediately. The mixture should be at room temperature.