Grilling in summer is best accompanied with the basic bruschetta with tomatoes.
The bread used for bruschette is perfect as space fillers in the grill rack while waiting for the meat or fish to cook. You can have the tomato mixture and extra virgin olive oil ready on the table and everyone can prepare his own when the hot bread arrive. You have no idea how high the mountains of tomatoes can be piled up on top of a slice of bread. Sometimes you look a tall one and wonder how the hell it will fit in the mouth without all the tomatoes falling off. By the way, the tomatoes do fall off so be ready with a plate to catch them.
I love it when I rub the garlic on the hot bread. Rubbing the halved garlic on a hot slice of bread then drizzling it with extra virgin olive oil exudes a wonderful smell. You can actually already eat the bread like this. Do this only when you know that your oil is of good quality. Using good oil makes a whole lot of difference. You may think that they all taste the same but after having this tasting of Asaro olive oil, you will understand the difference.
Like with the good oil, use the best tomatoes you can find. After all, the tomatoes and oil are the protagonists of this dish. I like using cherry or grape tomatoes because they are the tastiest. Chop them as finely as you can so that they won’t fall off so much from the bread while you’re eating them.
- 4 slice of bread (preferably home-made)
- 250gr cherry or grape tomatoes
- 1 garlic clove (optional)
- 1 bunch of basil (minced)
- ASARO Organic Extra virgin olive oil
In a bowl, mix the tomatoes, basil, salt, extra virgin oil and garlic (optional). You have the option of mixing the garlic with the tomatoes or rubbing them on the grilled bread. Grill both sides of the bread on the barbecue grill (the best), in the oven, on a griddle or even in a bread toaster. Rub one side with the halved garlic, drizzle with extra virgin olive oil then spoon the tomato mixture on it.
Serve while hot.
Enjoy your meal!