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Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA
This is one of the more common appetizers known and found everywhere. But in case
you have yet to find a good recipe for tomator bruschetta, you've just found it! (Modestly
speaking of course.)
Serves 12
Ingredients
- 8 chopped ripe heirloom tomatoes
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch of fresh oregano
- 1 dash of crushed red pepper
- 1 pinch of sea salt
- 1 pinch of ground black pepper
- 2-3 Tbsp. extra-virgin olive oil
- 1 loaf of Italian-style (or French) break, cut into diagonal slices
Directions
In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper,
salt, black pepper and olive oil. Use more olive oil, if necessary, to coat the
entire mixture. Allow the mixtur to rest for 10-15 minutes for flavors to blend.
In the meantime, preheat the broiler.
On a baking sheet, arrange the slices of bread in a single layer and brown
both sides slightly in the oven. Remove the slices from the oven.
To serve, spread the tomato mixture on the still-warm toasted bread slices
and arrange on a platter.
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