Bruschetta
Chunks of red-ripe tomato and basil with olive oil broiled on slices of French bread.

Recipe by Paul Mayville

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 large loaf French bread, sliced 1/2-inch thick
• 1/2 cup chopped fresh basil
• 1 large tomato, seeded and diced

Drop pepper and garlic into small bowl or ramekin and add olive oil. Whisk until blended. Let oil stand 1 hour or more to settle and to infuse garlic and pepper flavor into oil.

Brush bread with olive oil and sprinkle each piece with basil. Top with tomatoes. Place on a cookie sheet under broiler or in a toaster oven for 2-3 minutes or until edges of bread start to brown. Serve immediately.

Serves 8