This week’s Food Matters Project recipe calls for a little exploration of the easy and tasty Italian dish, Bruschetta. Laura of Chef Laura at Home has taken the reins this week on her blog. Check out her work!
La receta (The recipe):
Use toasted crusty, rustic bread + fresh garlic + ripe tomatoes + drizzle with olive oil + a bit of salt = Pan con Tomate.
Note: It is normally eaten by itself, but can be topped with manchego cheese (queso manchego), ham (jamón) or sausage (chorizo).
- Crusty bread (I’m using gluten free bread for this recipe. When toasted, you cannot taste a difference at all!)
- Large, ripe tomatoes
- 2 Large Cloves of Garlic, peeled
- Extra Virgin Olive Oil
- Coarse sea salt
Just rub a sliced tomato all over the bread until all juices are removed. Add chopped garlic and salt and pepper. Can be served cold or toasted. Buen Provecho! (enjoy!)