Alice Waters’ Bruschetta

Whether a dish is simple or complicated, Alice Waters’ integrity with ingredients, especially produce, has changed the way we in America eat today. From Alice: “I make this all the time for lunch or as a nice little late summer hors d’oeuvre when the tomatoes are perfectly ripe. It’s quite beautiful, especially with a number of colors of tomato and basil. We’ve had available ripe green, yellow, and red tomatoes, along with opal and green basils.”