The Aussie Gourmet: Tomato Basil Bruschetta

In The K tchen Tomato Basil Bruschetta

Serves 6-8

By Naomi Nachman

This is one of my absolute favorite dishes to eat. I love the combo of tomatoes with fresh hot bread, drizzled with really good quality olive oil. I often served this for lunch when everyone was home during the pandemic, and when I didn’t have fresh bread, I served it on Melba toasts. Ingredients b4 garlic cloves, peeled b12 slices good, thick-crusted bread, ½-inch thick b8 plum tomatoes, small dice b2 tablespoons balsamic vinegar b8-12 fresh basil leaves, thinly sliced bExtra virgin olive oil, for drizzling bSalt and freshly ground black pepper

Preparation

1. Preheat the grill. 2. Place the bread on a hot grill and toast to a golden brown on both sides. While the bread is hot, rub each side with the garlic. 3. In a small bowl, toss the tomatoes with the balsamic vinegar, basil, salt and pepper. 4. Put the bread on a platter, and top with diced tomato and basil. Sprinkle with salt and a few grindings of pepper. 5. Pour a thin stream of olive oil on each slice, soaking it lightly. Serve immediately.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.