Bruschetta
Ingredients
- 1 loaf crusty, rustic bread
- 2/3 cup extra-virgin olive oil
- 1/4 cup chopped fresh garlic
- 5 sprigs flat-leaf parsley, leaves only, chopped
- 24-30 leaves fresh basil, sliced into ribbons
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt (sea salt makes sense here)
- 1 1/2 cups ripe tomato, seeds and pulp removed, chopped into 1/2-inch dice
- 4 oz. ricotta salata cheese, shredded
Instructions
- 1
Combine the olive oil, garlic, parsley, basil, black pepper and salt in a cup.
- 2
Slice the loaf of bread on the bias to make slices a little less than an inch thick and about four inches across. Using a hot grill, broiler, or toaster oven, toast the bread until medium brown.
- 3
Stir the olive oil mixture well and spoon about a teaspoon of it across each slice of bread. Cover that with a layer of the chopped tomato. Drizzle another teaspoon of the olive oil mixture across the tomatoes, and top with a sprinkle of the ricotta salata.