TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 6 fresh basil leaves, sliced
  • Kosher salt and fresh ground pepper
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Directions

Special equipment: Box grater

Preheat the oven to 375 degrees F.

Place the bread slices on a baking sheet fitted with a rack. Brush both sides of each slice with a bit of olive oil. Toast in the oven until the bread is crispy but still slightly tender on the inside, about 8 minutes. Let cool to room temperature.

Stand a box grater up in a large bowl. Using the large holes on the grater, grate the tomatoes into the bowl. Take the end pieces and chop them up. Place a mesh strainer over a bowl and strain the grated tomato pulp from the juice. Place the chopped end pieces and strained pulp into another bowl. (Reserve the tomato water for another use; it can be added to any tomato sauce, and is good in a Bloody Mary.) To the pulp, add 1/4 cup of the olive oil and the basil, and season with salt and pepper.

Top each bread slice with a generous amount of the tomato mixture. Drizzle each with the remaining olive oil. Transfer to a serving tray and serve.

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Read all 1 reviews

  • on May 11, 2014

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    I actually haven't TRIED this yet but want to make this recipe as well as the shrimp recipe this weekend. I LOVED THIS SHOW! I think I've viewed it about 7 times on our ON DEMAND channel. Brian was engaging, the Italian countryside was beautiful and ALL of the recipes I will try at some point. Would love to see more shows from Brian in Italy!

    Made this today and it was fabulous! The only change was I served the toasted bread on the side so you made your own piece when you wanted it. SO delicious and will be making it again and again!

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