Sunday, June 20, 2010


I love basil. I have an herb garden that is mostly about growing it and I use it in anything and everything all summer. Recently, I made some delicious pesto and some homemade basil pasta. I used my Atlas pasta machine to roll it out. In fact, I think I will dedicate a Saturday Night Supper just to basil in the very near future. This past weekend I used it in my fresh bruschetta topping. It is so simple and so delicious. The key to the best bruschetta is you must use really good bread and really good tomatoes. If you have that, the rest just happens.

Our grocery store here, Publix, sells this mountain white bread that is just so good and that is what I used. The loaf is a big round loaf so the slices are quite large. I used about 4-5 slices which I cut into 8 squares each to make bite size toasts to go with the topping.


Enough slices of bread to make 25-30 bite size toasts
1/4 + 2 tbls olive oil
2 large cloves garlic
2-3 tomatoes (about 2 cups diced)
2 tbls chopped red onion
3 tbls fresh basil sliced into think ribbons
salt and fresh pepper to taste

Heat the oven to 350. Crush one clove garlic into 1/4 cup of olive oil. Brush the garlic oil on one side of the bread slices. Bake the bread on a cookie sheet, checking every 5 minutes until lightly browned.

Dice the tomatoes and mix with the remaining 2 tbls olive oil, the remaining garlic, and the onion and basil. Season with salt and pepper. Serve with the toasts.

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