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Ingredients
3 medium tomatoes, very ripe,
1 bunch (70g) fresh basil, chopped (about 3/4 cup)
2 tsp (10mL) olive oil, extra virgin is best
2 cloves garlic
6 slices Italian bread, preferably a coarse, country style bread, cut into thick slices
Salt and pepper to taste (sea salt if on a corn-free diet*)
Directions
Chop tomatoes into small pieces.
Allow to rest for a few minutes; combine with chopped basil and olive oil in a small bowl.
Meanwhile prepare the toasts. Peel the garlic cloves and cut in half. Toast the bread either under the broiler, over a grill, or in the toaster.
Rub the toasts with the cut side of the garlic, so that each piece is fragrant with garlic.
Place about 3 Tbsp (40g) of the tomato mixture on each toast. (The amount will vary depending on how big the tomatoes are and personal taste.)
Place all six slices of the bruschetta on a serving dish and serve as an appetiser.
