Tomato and Basil Bruschetta



  • 1/2 pound ripe tomatoes, at room temperature (3 to 4 medium)
  • Salt and fresh ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 6 basil leaves, thinly sliced
  • Six 1/2-inch thick slices Italian or French bread


1. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil. Stir

2. Meanwhile, heat a grill pan over medium heat and toast the bread slices with remaining tablespoon of oil and grill 2 to 3 minutes on each side until warmed.

3. Add the tomato and basil to the bread slices


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