An Italian classic of toasted bread topped with a savory topping, this bruschetta combines the epitome of summer flavors and makes a perfect light lunch or dinner on a warm night. It can also be used as a hearty appetizer that guests can assemble themselves and enjoy with a glass of wine.
In true Tuscan style, this is more of a guide than a recipe. Scale the ingredient portions according to appetite or number of guests. What matters most is to use the freshest basil, perfectly ripe and flavorful tomatoes, and to toast slices of crusty artisan bread over an open fire on the grill to help build the flavors.
As a rule of thumb, plan on a couple of slices of mozzarella or a spoonful of burrata, a few slices of tomato, and a sprig or two of basil for each slice of toast. Arrange cheese, sliced tomatoes, and basil on a platter, place on the table, and allow each person to prepare their own portion.
Include a few condiments on the table such as a light pesto to spoon over the bruschetta or a flavorful aged balsamic as a finishing drizzle.
For the platter:
Depending on the number of servings, arrange on a platter:
Fresh thinly sliced mozzarella or fresh burrata cheese
Ripe tomatoes, sliced thinly
Sprigs of fresh, fragrant sweet Italian basil
Extra virgin olive oil
Large crystal sea salt (like Maldon) and freshly ground pepper
Lightly drizzle cheese and tomatoes with extra virgin olive oil. Add a sprinkling of salt and ground pepper over tomatoes and cheese. Set aside.
Extra Virgin Olive Oil with Garlic:
Extra virgin olive oil
Fresh garlic, pressed and minced finely
Sea salt and freshly ground pepper, to taste
Combine ingredients in a small microwave bowl. Use about 1 teaspoon of minced garlic per 1/4 cup of olive oil. Add salt and pepper. Warm olive oil and garlic in the microwave until hot and fragrant. (This may be as little as 30 seconds, depending on the amount.) Cool slightly and place the mixture in a small serving bowl with a spoon. Set aside.
Grilled Toasted Bread:
Hearty and flavorful artisan bread, such as ciabatta, sliced
Extra virgin olive oil
Brush bread slices with olive oil on both sides. Toast the bread on both sides on a grill over hot coals or open fire until golden and crispy. Toasting over fire adds a spectacular depth of flavor. (Toast the bread slices in an oven as a last resort.)
To Assemble:
Spoon a teaspoon of the olive oil-garlic mixture on a piece of grilled toast. Top with mozzarella or burrata, tomatoes, and a sprig or two of fresh basil. Finish with a drizzle of fresh pesto or balsamic vinegar, if desired. Bellisimo!
