The outcome of this really depends on the quality of the ingredients. Pick from the store or farmers’ market the ripest, heaviest you can find. We like the “ugly” and heirloom varieties, but when we can’t find great fresh tomatoes we’ll use high-quality, petite diced canned San Marzano tomatoes or fire roasted, petite diced from Muir Glen. Just be sure to drain the tomatoes thoroughly. Save the juice and add to pasta water or use the juice when steaming spinach or broccoli!
• 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small. Or use canned, petite diced tomatoes that have been drained completely. Fire roasted tomatoes are excellent choice, too!
• 1 clove garlic, minced
• 1/4 cup fresh basil chopped fine
• 2 tablespoons The Ancient Olive single varietal EVOO or Tuscan Herb or Basil olive oil
• 1 tablespoon red wine vinegar by Giuliano Hazan.
• TAO balsamic vinegar for drizzling. We like our extra dense, traditional and fig for this dish. Red wine vinegar is typically used to create a classic bruschetta, and you can optionally drizzle the bruschetta with balsamic vinegar just before serving.
• 1/2 teaspoon each salt & pepper (or to taste)
• Optional: Grated parmesan Reggiano** do NOT use finely ground cheese as this will make the bruschetta look cloudy our muddy; grate should be like tiny pieces of angel hair or capellini pasta.
• 1 baguette
• EVOO & fresh garlic pieces
• Our olives, as a side dish. Obviously, this is optional but a mistake not to serve them with this dish!
• Dice tomatoes about 1/4″ and lightly drain.
• Mix all ingredients and let stand at room temperature for at least 1 hour.
• Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
• Top with tomato mixture and sprinkle with grated cheese. Best served at room temp and with a big bowl of our amazing olives!