BRUSCHETTA AL POMODORO: Garlicky Sicilian-Style Toasts with Tomatoes, Basil, and Olive Oil
Cuisine & Diet: Dairy-free, Italian, Kid-Friendly, Kosher Cooking Classes, Mediterranean, Tween-Teen-Friendly, Vegan, Vegetables, Vegetarian
GENERAL INGREDIENTS:
Vine ripe or plum tomatoes (can be all red or mix of red and yellow)
Garlic
Oregano
Basil leaves
Kosher salt
Red wine, white wine, or balsamic vinegar
Extra virgin olive oil (use a good quality brand!)
Crusty peasant or sourdough bread, cut into ¼- to ½-inch thick slices
OR: 1 average baguette (around 11 ounces) cut into 6 even pieces, then in half lengthwise to equal 12 halves
EQUIPMENT:
Measuring cups and spoons
Chef’s/large chopping knife and cutting board
Small fine mesh strainer (for draining tomatoes) fitted over a medium bowl
Small bowl (for combining olive oil and garlic)
Pastry brush (for brushing toasts with olive oil)
Half-sheet baking pan or large cookie sheet (for toasting bread slices in the oven)
