Authentic Bruschetta from a family farm in Tuscany to add to your repetoire of tomato harvest recipes. Shared by Maria Fioroni author of A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro

Bruschetta with Tomato and Basil

Bruschetta al Pomodoro

Makes 6 servings

3 ripe Roma tomatoes, seeded and diced

Sea salt to taste

Freshly ground black pepper to taste

¼ cup extra-virgin olive oil, plus additional for drizzling

5 large basil leaves

1 loaf Tuscan or rustic-style bread, about 1 pound, cut into slices about ¾ inch thick

1 large garlic clove, peeled and sliced in half, plus additional as needed

Extra virgin olive oil

Combine the tomatoes, salt, pepper, salt, and olive oil. Tear the basil leaves into the mixture and toss to blend all ingredients. Set aside.

Grill the bread slices under broiler until lightly browned and crisp on both sides. Rub one side of each bread slice with the cut side of the garlic. Season with salt and drizzle each slice with olive oil.

Spoon a portion of the tomato mixture on each bread slice and serve.

Sarah Fioroni is the author of the book,  A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro. (Shearer Publishing, 2012).  She is general manager of Fattoria Poggio Alloro, the family farm, and a certified sommelier. She represents the third generation of Fioroni’s to continue the farm operation. www.fattoriapoggioalloro.com