Author Notes: Here, in Maui, we are preparing for the beginning of the school year. Our two year old, Jada, starts full-time pre-school tomorrow and our lazy summer days are essentially over. It's been a good one. With Jada in school most of the day, we will be focusing on and gearing up for the opening of our restaurant as well. Back on the horse is not a bad place to be after months of only surf and sand on the schedule. So, here's to summer's last lazy day, a heat-free and fast bruschetta recipe using seasonal tomatoes at their peak. —Qiana Di Bari
large, ripe tomatoes
tablespoons extra-virgin olive oil
minced garlic cloves
finely chopped basil leaves
salt, to taste
pepper, to taste
thick slices of French or Italian bread
whole clove of garlic
- Chop 2 large, ripe tomatoes in to a medium bowl.
- Add 4 tbsps of the extra-virgin olive oil, garlic cloves, basil, salt and pepper.
- Combine and integrate all of the ingredients.
- Refrigerate for at least fifteen minutes, while you are toasting the bread.
- Once the bread is toasted, scrape the clove of garlic on the surface of each slice a few times and drizzle with olive oil.
- Then, top the bread with the tomato mixture.