Bruschetta

• 907 g fresh ripe tomatoes, chopped
• 20–30 basil leaves, sliced thinly
• 3–4 tablespoons (45–60 ml) red wine vinegar, to taste
• 3–4 tablespoons (45–60 ml) olive oil, plus more for brushing
• 10–12 slices of sourdough bread
• 5 garlic cloves, halved
• Kosher salt and freshly ground black pepper

Mga Tagubilin

1. Tomato Mixture

   1

   Select the freshest, ripest, tastiest tomatoes—the quality of your bruschetta will largely depend on them. Add basil, a few splashes of olive oil, and red wine vinegar, and toss to coat. Taste and adjust the amount of vinegar and oil if needed. Don't add too much; you don't need to make your tomatoes sour—just brighten them up with vinegar. Set aside.

2. Toasted Bread

   2

   Brush the bread with olive oil and broil on high on each side until golden brown. Rub each piece of bread on both sides with garlic; I do so aggressively to add quite a bit of garlic flavour to the bruschetta.

3. Assembly

   3

   Just before serving, scoop the tomatoes and some of their juices on top of the toasted bread. Season well with salt and freshly ground black pepper. Seasoning right before serving ensures the freshest taste and prevents drawing the juices out of the tomatoes prior to serving. Enjoy!