Installation #2 of the appetizer series includes a simple bruschetta recipe. This dish is quick to prepare, and the tomato mixture can be prepared ahead of time. The bread, on the other hand, should be toasted and prepped, as close to the time of serving as possible.

This recipe is another from Abby’s Mom, Beth. I had to estimate the amounts of each ingredient to include, because I was only given the ingredient name, not measurements. Beth and I have a running joke when it comes to recipes where I will ask her how she makes something, and she always just says… “Add [insert ingredient here]… until it looks right”. While I too, love to cook with estimations and creativity, it does help to have some rough idea of how much of each ingredient to add. I am pretty sure the amounts I listed below are pretty close, but really this is one of those dishes, where there is no right or wrong way to do it. If you think fresh cilantro is too overpowering, use less. If you really, love garlic (like me), toss in another clove. The worst thing that can happen is you have to add some more tomatoes (or whatever is lacking) to balance out the flavor).



This shot was taken while the toast was being drizzled (quickly) with the olive oil. I was amazed at how well my camera did with the motion shot! I thought it might be blurry, but it turned out crisp, and looks like the drizzler was being held still.



Check this post to make sure you catch all of the appetizer recipes in this series.

Recipe

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INGREDIENTS

• 1 1/2 – 2 lbs. fresh tomatoes – Roma (or any will do – the fresher the better)
• 1/4 cup fresh cilantro (adjust to taste)
• 4-6 cloves garlic
• french bread (baugette)
• olive oil
• sea salt

METHOD

1. Dice tomatoes, chop cilantro, and mince 2-3 cloves of the garlic. Stir together gently.

2. Slice French bread into 1/2″ slices. Using broiler, toast on both sides. Immediately, rub one side with a peeled clove of the remaining garlic, then drizzle with olive oil.
Note: Be careful when toasting the bread. It will burn very quickly!

To serve, spoon tomato mixture on top of toasted bread, and (if desired) sprinkle a little sea salt over the top. This should only be done at the time of eating. If you pre-top the bread with the tomatoes, it will become soggy.