Ingredients: 6 or 7 ripe plum tomatoes 1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread
6 or 7 ripe plum tomatoes
1/4 cup olive oil
Prepare the tomatoes first.Blanch the tomatoes. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in quarters and remove the seeds and juice from their centers,use plum tomatoes instead of regular tomatoes as there are fewer seeds and less juice. Turn on the oven to 450°F to preheat,While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta, arrange the bread on a serving platter, place topping on each slice of bread and serve.