Bruschetta brings out all of garlic’s best friends: crusty bread, tomatoes, olive oil, basil, pepper, parsley and others. Here is an easy version
1 pound ripe tomatoes, skinned peeled and seeded
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
2 medium garlic cloves, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh basil, chiffonade
1 tablespoon flat leaf parsley, finely chopped
4 ounces fresh mozzarella cheese, cut into 1/3 inch cubes
Bread:
French or Italian bread cut into 1/2 inch slices
2 large garlic cloves, peeled and sliced in half
2 tablespoons extra virgin olive oil
freshly ground black pepper
Dice tomatoes into 1/2 inch pieces and place in a strainer over a bowl for 20 minutes. Combine tomatoes and remaining ingredients, except the mozzarella cheese, in a small non-reactive bowl. Stir well and adjust seasoning.
Prepare grill or preheat broiler. Place the bread on the grate and grill or broil each side just until marks from the grill or broiler pan appear. Remove and place on serving platter. Rub the toasted bread pieces on each side with cut surfaces of the garlic cloves. Add cheese cubes to the relish and spoon the mixture over each slice. Drizzle the extra virgin olive oil over top. Season with freshly ground black pepper.