As you all know by now, and if you don’t then you have not been paying attention, I love tomatoes. Tomatoes might be my most favourite food in the world. Of course, I am talking about good tomatoes. Bad tomatoes, out of season and shipped across the world tomatoes, are not my thing. Some day I will be able to make myself just not buy them, but sometimes I do it anyway even though I know they just aren’t right.
This is something so simple, yet so amazingly delicious, you can whip it up in no time and still impress anyone. This is something I could eat every day, I think, and not grow tired of it. This is crostini.
Good, locally grown, in season tomatoes
Good olive oil
Fresh ground pepper
2 pans – 1 to hold the garlic, tomatoes, and basil and 1 to hold the slices of bread
Tongs or a spatula – for flipping the bread
Something to stir the tomato mixture with if you don’t want to use the tool you are using for the bread
So for two people to have two pieces each I use 4 slices of French bread, cut at a diagonal to give more surface area. 2-3 cloves of garlic depending on the size of the cloves. 1 large tomato. A nice handful of basil leaves.
Roughly chop your tomato, leaving the skin on and seeds with the pieces.
Dice your garlic. I use a rough dice and end up with some large and some small pieces. It gives good texture.
Roll your basil leaves up to look like a cigar and thinly slice.
Heat a pan large enough to fit 4 pieces of the bread, so you can eat together, over medium heat.
When the pan is hot add enough olive oil to coat the bottom of the pan.
When the oil is hot, place your four pieces of bread in the pan.
Cook on one side, checking often for doneness, until it is full of golden brown goodness.
Turn the bread and then heat your other pan over medium high heat.
Once the pan is hot add enough oil to cover the bottom.
When the oil is hot, add the garlic.
Cook the garlic for 1-2 minutes, but do not burn it. You really don’t even want it browned. This is where a larger dice comes in handy.
Add your tomatoes and basil and turn in the garlic and oil. Leave the heat on for 1-2 more minutes and then remove pan from heat. Continue to toss in the garlic and oil for a minute.
At this point it should be time to remove your bread from the pan.
Plate the bread and then scoop the tomato mixture on top of the slices, draning the juice a bit so as not to have soggy bread.
This goes well with a plate of spicy capicola and extra sharp provolone cheese. Don’t forget the wine!
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