The perfect starter, a meal in itself
4 ripe, medium tomatoes (about 1/2 pound each), coarsely chopped
1 cup firmly packed, torn fresh basil leaves
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
1 garlic clove, pounded into a paste with 1/2 teaspoon salt
salt and pepper to taste
12 slices of bruschetta (preceding recipe)
1. In a bowl mix together the tomatoes, basil, olive oil, and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for at least 30 minutes and up to 2 hours, if possible.
2. Place the bruschetti on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetti. Serve immediately.
Makes 12 bruschetti