This is a classic summer treat, one you should have every day during peak tomato season. You can make it simple, or doll is up with mozzarella, arugla, or prosciutto, but I’d advise restraint. The first time I had bruschetta, in a tiny trattoria in a small village near Pisa, the toasts were topped simply, with fresh tomatoes and basil luxuriating in olive oil. They were a revelation that I don’t think it’s possible to improve upon.
For Topping:
2 cups chopped fresh tomatoes – a mix of heirloom varieties works well
1 tablespoon olive oil
3 tablespoons freshly torn basil leaves
salt and pepper to taste
For Toasts:
1 loaf crusty Italian or French bread, or a sour-dough baguette
1 garlic clove, peeled and cut in half
1/4 cup extra-virgin olive oil
Fresh basil leaves
1. Place all topping ingredients in a large bowl and let sit about 15 minutes for the flavors to mingle. While you’re waiting, prepare the grill or preheat broiler to make the toasts. (A toaster oven also works fine.)
2. Cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown. Alternatively, broil slices in batches under a broiler or in a toaster oven about 4 inches from heat until golden.
3. Rub toasts with garlic on one side and lightly brush same side with oil. Sprinkle with salt and pepper. Then mound about 1 tablespoon of the tomato mixture on the oiled side of each toast. Top with torn basil leaves. Eat!