Tomato Bruschetta

Geeky linguistic factoid: The word 'bruschetta' comes from the Latin word bruscare, meaning 'to burn' -- not something you'll want to do to your bruschetta unless you're fond of the taste of carbon (which some people certainly are)! While bruschetta is traditionally (and best) made from crusty Italian ciabatta bread, I find that commercial gluten-free breads benefit so much from toasting that a bruschetta-style treatment with a flavorful topping is one of their ideal uses. Since this topping depends on great tomato flavor, this recipe is best made in summer or with vine-ripened hydroponic tomatoes in winter.

Prep Time: 0 hours, 10 minutes

Cook Time: 0 hours, 5 minutes

Ingredients:

• 2 medium beefsteak or heirloom tomatoes, or 4-5 plum tomatoes
• 2 large cloves garlic
• 1 small handful fresh basil, plus (optional) additional for garnish
• 1/4 c extra-virgin olive oil
• salt
• 6 slices ciabatta, French, or Italian bread (or any sliced bread)

Preparation:

1. Score an "x" in the top and bottom of each tomato, and submerge tomatoes in a deep bowl of boiling water for about 10 minutes.
2. While tomatoes are sitting, peel garlic and crush slightly. Rub garlic on both sides of each slice of bread, then mince garlic and set aside. Tear basil into small pieces and set aside.
3. Peel tomatoes; the peel should come off easily around the "x" marks to start you off. Seed tomatoes (this is most easily done by hand, although it gets messy) and dice. Mix tomatoes, garlic, and basil together. Add salt to taste, then put entire mixture in a strainer and let drain for at least 5 minutes while you prepare the bread.
4. The bread can be toasted in one of three ways -- under a broiler in the oven, in a toaster oven, or on a grill. (A conventional toaster won't work because the bread is brushed with olive oil and should be toasted flat.) Preheat your chosen toasting method, if necessary.
5. Put olive oil in a bowl and brush both sides of each slice of bread thoroughly. (If any olive oil remains after brushing, add it to the tomato-basil mixture just before serving.)
6. Toast bread on both sides until it is as brown as you desire. Serve immediately with tomato-basil mixture and additional olive oil for topping.

Serves 6 as an appetizer. This recipe can easily be doubled or tripled for a large group. I often make a double batch of the topping and toast bread as I use it, since the topping will keep for a couple days. It's also a good picnic food; simply pack the topping and the toast separately (toast the bread in advance unless you have and want to use a portable grill).