Bruschetta with Tomatoes and Basil

The taste of summer—crunchy grilled bread topped with garden-fresh tomatoes and basil.

PREP: 15 minutes      GRILL: 6 to 10 minutes

MAKES: about 24 bruschetta or 8 appetizer servings

1 long loaf (8 ounces) Italian bread

1 large garlic clove, cut in half

1¼ pounds plum tomatoes (8 medium), seeded and cut into ¼-inch pieces

2 tablespoons thinly sliced fresh basil

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

18 teaspoon ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Cut off ends from loaf of bread; reserve for another use. Cut loaf on diagonal into ½-inch-thick slices.

3. Place bread slices on hot grill rack or pan and grill until lightly toasted, 3 to 5 minutes on each side. Transfer toast to wire racks to cool slightly. When cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.

4. In small bowl, gently toss tomatoes, basil, oil, salt, and pepper until combined.

5. Just before serving, spoon 1 heaping tablespoon tomato mixture on garlic-rubbed side of each toast slice.

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EACH SERVING: About 115 calories, 3g protein, 17g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 235mg sodium

FRESH TIPS FOR TOMATOES

How to select: Tomatoes should be plump, firm, and unblemished, with a vibrant hue. They’ll give slightly to gentle pressure when touched and should have a faint sweet aroma. You can recognize a tomato that’s fully vine ripened if the red is darker on the bottom and paler toward the stem. Skip tomatoes that have been refrigerated (check with your produce manager)— chilling below 55°F absolutely kills the flavor.

How to ripen: You have a choice. You can slip tomatoes into a brown paper bag, closed to trap ethylene gas (a natural ripening agent); place them in a bowl and surround them with other fruits (limes, apples, pears, or bananas) to speed up the process; or keep them on the kitchen counter out of direct sunlight. Always stand tomatoes stem side up to protect the delicate “shoulders.”