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1
Cut the tomatoes in half through the stem end.
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2
Cut away the cores.
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3
Squeeze out the seeds and juice.
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4
Chop the tomatoes into 1/2-inch pieces.
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5
In a medium bowl toss the tomatoes with the oil and salt and pepper to taste.
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6
If using fresh basil, stack the leaves and cut them crosswise into thin ribbons.
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7
Add the basil or the oregano to the tomatoes and stir well.
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8
Place a barbecue grill or broiler rack about 5 inches away from the heat source.
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9
Preheat the grill or broiler.
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10
Toast the bread on one side until golden brown, about 2 minutes.
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11
Turn the bread and toast the other side, about 2 minutes.
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12
Rub it on one side with the garlic clove.
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13
Pile on the tomatoes and serve immediately.
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14
Ten Ways to Vary Tomato Bruschetta:
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15
Add finely minced garlic or red or green onion.
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16
Add parsley, mint, or thyme instead of basil.
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17
Add chopped fresh arugula or watercress.
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18
Add diced mozzarella or ricotta salata cheese.
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19
Add pitted chopped black or green olives or capers.
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20
Top with a slice of mozzarella and run the toasts under the broiler.
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21
Top with one or two anchovy fillets.
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22
Drizzle with balsamic vinegar.
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23
Add olive oilpacked tuna.
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24
Top with shavings of Parmigiano-Reggiano.
