Brushetta

Name: Brushetta
Ingredients: 4 large slices rustic sourdough bread, cut ¾ inch (2 centimeters) thick; Freshly ground black pepper (optional); 6 ripe plum tomatoes (about 1 pound / 455 grams), hulled; 5 large basil leaves, thinly sliced, plus more for garnish; 2 cloves garlic, pressed or finely minced; ½ teaspoon kosher salt; ½ cup (120 milliliters) extra-virgin olive oil, divided

Preparation info

Makes
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

There’s nothing quite like a classic tomato bruschetta to perfectly capture the alchemy of ripe tomatoes, salt, garlic, and basil.

Ingredients

6 ripe plum tomatoes (about 1 pound / 455 grams), hulled
½

Starter
Vegan

Method

Preheat the oven to 400°F (205°C).
Bring a pot of water to a boil. Use a sharp knife to make a shallow crisscross on the bottom of each tomato.
Set up an ice bath by filling a large bowl with ice and cold water.
Place the tomatoes in t