BRUSCHETTA Source:
Nantucket Open-House Cookbook by Sarah Leah Chase3 cups diced, seeded, ripe tomatoes
1/4 cup extra-virgin olive oil
5 tbsp chopped fresh basil
1 tbsp minced garlic
salt and freshly ground pepper to taste
thick slices of Italian or Portuguese bread, toasted
Combine the tomatoes, oil, basil, garlic, and in a mixing bowl. Season to taste with salt and pepper. Let the mixture marinate at room temperature for 45 minutes.
Spoon the mixture generously over the toasted bread.
Serve with a knife and fork as an appetizer or antipasto.
