Recipe for Tomato Bruschetta


1 loaf good quality italian bread
2 to 3 garlic cloves peeled
8 tablespoon virgin olive oil or more to taste
4 large large tomatoes diced
1/2 bunch basil (leaves only) chopped
6 pinch sea salt or more to taste


Prepare a charcoal fire or heat a griller, setting the grill rack about 10 cm from the heat.

Slice the bread on the diagonal, 1/2" thick. The thickness of the bread is important in this recipe. We suggest 1/2" to 3/4" thick so that the bread will be toasted on the outside but moist and chewy on the inside. An average loaf should give you about 12 slices. Toast both sides of each slice of bread, remove from the grill, and rub one side of each slice with the garlic cloves. The texture of the toasted bread acts like sandpaper on the garlic, wearing it down so that its pulp and juice fill the pores of the bread. The more garlic you rub into the bread, the stronger the flavour.

Drizzle the bread lavishly with olive oil, top each slice with the tomato and basil, and sprinkle with sea salt. Serve immediately.

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