Fresh basil, ripe tomatoes and a crispy olive oil drenched baguette make this bruschetta out of this world. Start by toasting crouton-like slices of baguette and then simply top with the freshest tomatoes and basil available. Sure there are bruschetta recipes out there with a long list of complex ingredients, but when you strip down bruschetta to the basics, it can't be beat. This bruschetta can be made year-round if the ingredients are ripe. Don't even think about substituting canned tomatoes or anything but fresh basil. It just won't be the same. In the summer, I grill the bread when I want to get away from the stove.
Out of This World Bruschetta
1 baguette, sliced on a diagonal
3 Roma, Campari or other ripe medium sized tomato, seeded and chopped
1 small bunch fresh basil
pinch of salt
2 tablespoons plus 1/2 teaspoon extra virgin olive oil
Heat 2 tablespoons olive oil in a fry pan on medium-low heat. Add baguette slices and fry until golden. Repeat on the other side of the baguette until golden. Remove from pan and place on paper towel-lined plate while preparing the topping.
Mix together the chopped tomatoes, 1/2 teaspoon olive oil and pinch of salt. Spoon on toasted bread and top with a fresh basil leaf.