Bruschetta

Ingredients

• 8 slices sourdough bread, 1 cm thick
• 80 ml extra virgin olive oil, first cold-pressed
• 4 cloves garlic, whole
• 400 g San Marzano DOP tomatoes, fresh, ripe, seeds removed, diced
• 12 leaves fresh basil, Genovese variety
• 8 g sea salt
• 2 g Tellicherry black pepper, freshly ground
• 2 g Aleppo pepper, optional, for finish

Method

1. 1
   Brush both sides of sourdough slices with 60 ml olive oil and arrange on a grill pan or baking sheet.
2. 2
   Toast bread over medium-high heat (or under a broiler) until golden-brown and crisp on both sides (3 minutes total).
3. 3
   Immediately rub one whole garlic clove across the top surface of each warm slice until fragrant; the bread will abrade the garlic naturally.
4. 4
   Toss diced tomato with remaining 20 ml olive oil, 6 leaves basil torn by hand, sea salt, and black pepper in a small bowl (2 minutes); taste and adjust seasoning.
5. 5
   Top each garlic-rubbed bread slice with approximately 30 g of tomato mixture using a slotted spoon to avoid excess liquid.
6. 6
   Garnish each bruschetta with remaining basil leaves and finish with Aleppo pepper if desired; serve immediately while bread is still warm.