Tomato Bruschetta
This is a really quick appetizer that will wow anybody. Of course, it’s best made with tomatoes from your back yard in Italy, but if that’s just not possible, a little salt and sugar can fix up any off-season, grocery store, tomato.
Ingredients
Prep time: 15 minutes, 30 min rest
Yield: 6-8 servings
1 quart grape tomatoes
1 tbs kosher salt
1 tbs sugar
1 tbs fresh basil, finely chopped
Fresh loaf of bread (anything will work, but ciabatta is my preference)
EVOO for drizzling
Making the Bruschetta
Quarter your grape tomatoes and place into a small mixing bowl.
Add kosher salt and sugar to you tomatoes and mix
Dump the tomato mixture into sieve and let drain into a bowl for at least 30 minutes
Cut your bread and brush or drizzle lightly with olive oil. Toast until golden brown
Once your bread is toasted and the tomatoes have drained for at least 30 minutes, add the fresh basil to the tomato mixture, incorporate, and spoon on top of each piece of bread.
Top with a drizzle of olive oil and a pinch of coarse salt
