Tomato-Basil Bruschetta

Name: Tomato-Basil Bruschetta
Yield: serves: 6
Ingredients: 4 large tomatoes, seeded and cut into 1/4-inch dice; 6 to 8 fresh basil leaves, cut into a chiffonade (see below); 2 tablespoons red wine vinegar, or to taste; Kosher salt; 2 cloves garlic, smashed and finely chopped, plus 1 whole clove; 1/4 cup big fat finishing oil; 1 baguette, cut into 1/2-inch slices on the bias

December 9, 2011

This is a classic that everyone should know how to do well. The trick here has nothing to do with cooking and everything to do with using only seasonal ingredients. When summer tomatoes are pristine and basil is at its peak, that’s when you want to whip this baby up. By the way, it’s pronounced “broo-SKET-ta”—NOT “broo-SHETT-ta.”

Recipe notes

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