Description
The trick to this easy, grilled, garlic-rubbed sourdough bruschetta is to marinate the fresh tomatoes and basil for maximum flavor.
Ingredients
- 6 slices sourdough bread (or rustic country bread)
- 2 large, juicy fresh tomatoes
- Handful fresh basil
- Extra-virgin olive oil
- Salt & Pepper, to taste
- 1 garlic clove, peeled and cut in half
- Ricotta (optional), store-bought or homemade ricotta
Instructions
- Dice the tomatoes into small pieces; add to a bowl. Tear up some basil leaves and toss with the tomatoes. Drizzle with olive oil, season with salt and pepper and mix well. Set aside for 15 minutes while you prepare the bread.
- Grill the bread slices (dry, no oil) for a few minutes on each side until lightly charred. Alternatively, arrange the slices on a sheet pan and bake @ 350 F for 10-15 minutes, flipping the bread over at the halfway mark. Keep an eye on it. You can also use a toaster.
- When the bread is finished, rub each slice a few times with the cut garlic clove. Drizzle with olive oil and season with salt and pepper. Cut each slice in half; you should end up with 12 pieces.
- To serve, spoon the chopped tomatoes (and lots of the juice!) over the bread, making sure each piece looks juicy and delicious. Garnish with extra basil. more olive oil if you want, and enjoy warm.