Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Eight 3/4-inch-thick slices rustic Italian bread
  • 1/2 cup olive oil 
  • 5 large tomatoes 
  • 6 fresh basil leaves, sliced 
  • Kosher salt and fresh ground pepper 

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chickpea Bruschetta

Recipe courtesy of Laura Vitale

Bruschetta Pizzaiola

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cheesy Tomato Bruschetta

Recipe courtesy of Joseph Simmons

Bruschetta Bar with Eggs in a Basket

Recipe courtesy of Laura Vitale

Bruschetta

Recipe courtesy of Emeril Lagasse

So Much Pretty Food Here