Bruchetta
(courtesy of Nancy C)
- 3 C. diced, seeded, peeled ripe tomatoes (I don't bother peeling them!)
- 5 Tbsp chopped fresh basil
- 1 Tbsp minced garlic
- 1/4 C. extra-virgin olive oil salt
- freshly ground pepper to taste
- thick slices of Italian or Portuguese bread, toasted
Combine the tomatoes, basil, garlic, and oil in a mixing bowl. Season to taste with salt and pepper. Let the mixture marinate at room temperature for 45 minutes. Spoon the mixture generously over the toasted bread. Serve with a knife and fork as an appetizer or antipasto.
from Nantucket Open-House Cookbook by Sarah Leah Chase