Smash the roasted garlic with a chef’s knife until it becomes a paste.
Combine roasted garlic paste with olive oil.
Brush garlic and olive oil mixture over toasted bread slices.
Spoon tomato mixture onto toast slices with a slotted spoon.
Spicy Tomato and Basil Bruschetta
Makes 12 slices
In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.
12 x 1-inch thick slices, country-style Italian bread
3 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic
3 tablespoon julienned basil, for garnish
Pre-heat broiler or grill.
In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.
Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.
Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately.
Garnish with extra julienned basil leaves, if desired, and serve immediately.
I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier’s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature.
Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.