Olive Oil Tip: Make Bruschetta

Now that you know which olive oil to buy and when to use it, it's time to explore a fun new recipe!Bruschetta is a tasty tapas dip made from fresh tomatoes, garlic, basil, sea salt, and extra virgin olive oil. The sweet acidic tomatoes can pair well with more robust extra virgin olive oils.Ingredients:

• 2 ripe beefsteak or heirloom tomatoes, cored, diced, and drained
• ¼ cup fresh basil leaves, chopped (reserve a nice sprig for garnish)
• 1 clove of garlic, chopped
• Pinch of sea salt
• ½ loaf French bread, sliced thin and grilled
• Generous drizzle of extra virgin olive oil

Directions:

1. Combine the drained, freshly chopped tomatoes with the chopped basil, garlic, and sea salt.
2. Refrigerate until ready to serve.
3. Place the bruschetta on the toast and drizzle with olive oil.
4. Serve immediately.

Chef's Tips:

1. Reserve a few sprigs of basil to use as garnishes.
2. Look for the freshest tomatoes you can find. They should be heavy, with no bruises or dents.

I've also put together a video demonstrating how to make this recipe. Check it out!

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Stephanie Ronco

Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.