Bruschetta with Tomatoes and Basil

Name: Bruschetta with Tomatoes and Basil
Yield: Makes 8 large slices
Cuisine: Italian
Ingredients: 4 , medium tomatoes, ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice; 1/3 cup, shredded fresh basil leaves; 1 loaf, country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed; 1 large clove, garlic, peeled; 3 tablespoons, extra-virgin olive oil

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Appears in Cook's Illustrated September/October 1996

The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

SERVESMakes 8 large slices

TIME25 minutes

WHY THIS RECIPE WORKS

For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.

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