Articles Archive Index
Issue 10
Bruschetta with Fresh from the Garden Tomatoes & Garlic
by Chef Julie Wuesthoff
For the health boost of raw garlic, try this bruschetta recipe from Chef Julie Wuesthoff:
- 12 slices artisanal crusty bread
- 1/3 cup fruity extra-virgin olive oil
- 3 cloves garlic, peeled
- 6-8 fresh ripe tomatoes, cut into ½ cubes
- 8-12 fresh basil leaves (or fresh spearmint or young lovage leaves)
- sea salt
- freshly ground pepper
To make: Lay fresh bread slices on a baking sheet. Drizzle with olive oil, then grill or broil until nicely browned. Rub the baked bread slices with fresh garlic. Spoon the cubed tomatoes on top. Then tear the fresh herbs and spread on top of the tomatoes. Drizzle with more olive oil and season with sea salt and pepper. Serve and enjoy!
Chef Julie Wuesthoff is a personal chef who enjoys growing herbs and vegetables. You can contact Julie at mailto:jw@speakeasy.net.
See also: "Glorious Garlic" Issue #10 / Transition 2006
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