TOMATO, MINT AND BASIL BRUSCHETTA2 large, firm tomatoes (about 1 pound), cut into 1/2-inch slices
4 to 6 (1/2-inch-thick) large slices rustic (country-style) bread
1 garlic clove, halved
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon olive oil, extra-virgin preferred
1/2 teaspoon salt, kosher salt preferred
1/2 teaspoon freshly ground black pepper
Preheat barbecue grill and brush with oil.
Grill tomato slices about 1 minute on each side, or until lightly charred. Remove from grill.
Grill bread about 1 minute on each side, or until golden. Rub cut sides of garlic over bread (see cook's notes). Set aside.
Coarsely chop grilled tomatoes; place in medium bowl. Add basil, mint, oil, salt and pepper; gently toss to combine. Spoon mixture on bread. Serve immediately.
COOK'S NOTES:I prefer to use wide rustic loaves, about 9 by 14 by 2 inches, often labeled ciabatta or pain rustique. When cut, the slices are long and narrow, perfect for bruschetta. Once grilled, I cut them in half crosswise, for easier eating. This recipe calls for the classic technique of rubbing the grilled bread with fresh garlic; to save time, omit the garlic on the bread and add a little minced garlic to tomato mixture, or season mixture with garlic salt.
Makes 4-6 servings
Adapted from source:
Italian Grilling by Jean Galton