Classic Bruschetta

QUANTITY AND INGREDIENTS

TOMATOES

4 large tomatoes, cored, medium dice

kosher salt

4 Tbsp extra-virgin olive oil

2 cloves garlic, coarsely chopped

2 Tbsp balsamic vinegar

pinch of crushed red pepper flakes

1/4 cup basil, chiffonade

freshly ground black pepper

GARLIC-RUBBED BREAD

1 large baguette, sliced ½" thick on the bias

Extra-virgin olive oil, for brushing

2 cloves garlic, halved

Maldon salt (as needed)

SPECIAL EQUIPMENT

strainer

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

PREPARATION

1. Place diced tomatoes in a strainer and salt. Mix well and drain excess liquid (15-30 minutes).

2. In a large bowl, toss together tomatoes, garlic, olive oil, black pepper and red pepper flakes. Before serving, add balsamic vinegar and fold in basil.

3. Brush bread slices with olive oil. Toast bread until golden. While still warm, rub tops of bread with halved garlic cloves.

4. Spoon tomatoes on top of bread just before serving. Drizzle with more olive oil and balsamic as desired. Sprinkle with Maldon salt to taste.