Photo by kitchen witch
kitchen witch's Notes:
Expand1 loaf Italian bread, cut into 1/2-inch thick slices (about 14 slices) Ask a question about this ingredient
extra virgin olive oil, for drizzling Ask a question about this ingredient
1 large garlic clove, halved (to protect your fingers do not remove garlic peel). Ask a question about this ingredient
3 ripe heirloom tomatoes Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
3 tablespoons chiffonade basil leaves Ask a question about this ingredient
Put oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes.
Ask a question about this stepWhile bread bakes, slice the tomatoes thinly in 1/4 inch slices with a sharp serrated knife. Discard juices and spread on paper towels to drain blotting occasionally with clean towels.
Ask a question about this stepRub the warm toasts with the cut side of the garlic. The longer and more firmly you rub toast with the garlic, the more garlicky it will be. Set aside.
Ask a question about this stepArrange the tomato slices over the bread and sprinkle the tomatoes generously with freshly ground black pepper and basil. Bake for 5 minutes until the tomatoes are hot but not cooked. Thoroughly season with Fleur de Sel and cool for 2 minutes.
Ask a question about this stepTransfer the heirloom tomato bruschetta to a platter and serve.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
