1 1/2poundsplum tomatoes, seeds removed and chopped
1clovegarlic, left whole
1teaspoonbasil, dried, or 4 teaspoons minced fresh basil leaves
1/2cupParmesan cheese, freshly grated
10 - 1/2slicesItalian bread, thickly sliced
In a colander, sprinkle the tomatoes with salt. Let drain for 30 minutes.
To make an uncooked topping:
Mix together the chopped tomatoes, minced garlic, oregano, basil and oil. Stir in the grated Parmesan cheese. Let the mixture sit for at least 30 minutes to meld the flavors.
Place the bread slices on a baking sheet and toast in the oven until golden.
Slice the end off the whole garlic clove. Rub the cut end of the garlic over the warm toasted bread.
Top each slice of bread with a generous portion of the tomato mixture. Serve.
Some people cook their oil with the herbs and garlic before adding the tomatoes. Here is the method for the cooked topping:
In small skillet gently cook garlic and oregano in olive oil for 3 minutes, stirring. Let cool. Stir in basil, tomatoes, parmesan cheese, salt and pepper to taste. Spread the mixture on toasted Italian bread.
Makes 10 slices but can be easily multiplied to serve as many as you like.
The tomato-herb mixture will keep covered, for a few days in fridge if not used all at once.
Instead of the fresh tomatoes, you can use 2 - 28 ounce cans of plum tomatoes, chopped.
Sprinkle 1/2 cup Mozzarella cheese, grated, over the bruschetta slices and broil until cheese melts for a hot bruschetta.