Here’s a super simple yet totally impressive appetizer that I’ve been making for years. And just in case you were wondering, the proper way to pronounce this dish is with a hard “k”, so phonetically, it is (broo-sket-uh). It drives my Italian husband crazy that no one seems to pronounce it properly. I love making this with heirloom tomatoes so you have the variety of color if you can get them.
Ingredients:
10 slices of good french bread
2 cup diced tomatoes (I like to do pretty big chunks- not too small)
1 garlic clove, minced
1 tablespoon minced shallot
1/4 cup chopped basil
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
fresh ground pepper
Preparation:
Brush one side of the bread with olive oil and place in broiler for about 1 minute – keep a close eye on these, it could burn very easily. Combine tomatoes, garlic, shallots, basil, olive oil, salt and pepper in a bowl. Once the bread is toasted, spoon tomato mixture onto the bread and serve.
