Roasted Country Bread with Tomatoes and Basil
Bruschetta con Pomodori e Basilico
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick

I once served this simple preparation in the summer as a main course and everyone found it not only delicious but satisfying, not once asking what else was being served.  The tomatoes are piled high and the plate will look quite substantial.  I like to grow the large tomatoes known as Big Boys, which are perfect for this preparation when picked ripe off the vine. You can also scale it down and serve as an antipasto or snack.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

4 large slices Italian (Tuscan) or French country bread, cut from the center, each slice about 6 x 8 x 3/4 inch thick

8 very ripe large tomatoes (about 3 1/2 pounds), peeled if desired, seeded, and chopped

1/4 cup finely chopped fresh basil

Coarse salt and coarsely and freshly ground black pepper to taste

Extra-virgin olive oil to taste

1. Preheat the oven to 350ºF.

2. In a bowl, mix together the tomato and basil and season with salt and pepper.

3. Arrange the bread slices on a baking tray and place in the oven until the bread is hard on top but not brown, about 5 minutes.  Remove and place a slice on each dinner plate.  Spoon the tomato equally over each slice of bread and drizzle about 2 to 3 tablespoons olive oil over each.  Serve.

Variation: 

Note: 

Posted: 01/04/2007