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.
- 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
- Combine the drained, freshly chopped tomatoes with the chopped basil, garlic, and sea salt.
- Refrigerate until ready to serve.
- Place the bruschetta on the toast and drizzle with olive oil.
- Serve immediately.
- Reserve a few sprigs of basil to use as garnishes.
- Look for the freshest tomatoes you can find. They should be heavy, with no bruises or dents.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.