Easy Italian Recipes

 MAKE 4 SERVINGS

About 20 cherry tomatoes, or 2 large tomatoes

About 16 fresh basil leaves, torn into small pieces

Sea salt

8 slices coarse country bread, about 1/2 inch (12 mm) thick

2 cloves garlic, peeled and Ieft whole

1/4 cup (2 fI oz/60 ml) extravirgin olive oil

 Bruschetta, at its simplest, is grilled bread rubbed with garlic and drizzled with olive oil, but it can also be prepared with a variety of toppings. This ciassic version, popular in both Umbria and Tuscany, demands the best-quality ingredients. Use a crusty country-style bread; ripe, red tomatoes harvested at the height of the season; freshly picked basii; and the best extra-virgin olive oil your budget will allow.

Prepare a charcoal or gas grill for direct grilling over medium-high heat, or preheat a broiler.
If using cherry tomatoes, stem them and cut them in half. If using large tomatoes, core and seed them and cut into 1/2-inch (12-mm) dice. In a bowl, combine the tomatoes, the basil, and a pinch of salt.
BY GRILL: Using tongs, piace the bread slices over the hottest part of the fire or directly over the heat elements and grill, turning once, until crisp and golden on both sides, about 3 minutes total.
BY BROI LER: Place the bread slices on a broiler pan and slip it in the broiler about 4 inches (10 cm) from the heat source. Broil (gru!), turning once, until crisp and golden on both sides, about 3 minutes total.
Remove from the heat and immediately rub one side of each slice vigorously with a garlic dove, using 1 dove for 4 slices.
Arrange the bread slices, garlic side up, on a serving platter or divide among individuai plates. Spoon the tomato mixture on the bread, dividing it evenly. Drizzle with the olive oil. Serve at once.

Buon appetito!