Quick Tomato Bruschetta

It was very hot the other night so I opted for a quick Tomato Bruschetta. 
I knew I had fresh tomatoes and a French bread at home but also no Kalamata Olives. I did find a very good substitute – anchovies.

You can vary the amounts of the ingredients to your liking.

[Rating – easy]

Preparation time: 

10 minutes cutting and cooking + 5 minutes to combine ingredients and serve]



Basil leaves, chopped tomato, hot green pepper,
French bread, garlic, anchovies,
crumbled Feta cheese



Hot green pepper without the tip (top left), sliced Basil leaves (top center),
anchovies mashed in olive oil (top right), half roasted red pepper (bottom left),
tip of the hot green pepper chopped bottom center)

Ingredients: for 2 servings

• 1 French bread – cut in half length-wise and then in large flat slices 
• 4 medium size tomatoes cubed (keep the juice)
• 6-8 large basil leaves (Chiffonade - see below)

Basil leaves 
[to "Chiffonade" your Basil - stack your leaves on each other;
then roll them like a cigar; then slice thinly; fluff out with your fingers] 

• 2 anchovies (mashed)
• 2 whole cloves of garlic
• 4 tablespoons of Olive oil
• 1 tablespoon finely chopped (Very Hot) Green Pepper [THIS JUST ADDS FLAVOR, NOT TOO MUCH HEAT - TASTE THE PEPPER BEFORE YOU ADD IT TO BE SURE YOU CAN TOLERATE THE HEAT]
• ½ roasted Red Pepper cubed
• Freshly ground black pepper

Optional Additions or Substitutions:

*Finely chopped Kalamata Olives instead of anchovies
*Chili flakes instead of chopped fresh hot pepper
*Garlic:  add 1 tablespoon finely chopped garlic
*4 tablespoons of Feta cheese crumbled into small pieces
*Lemon juice
*Note: Any type of crusty bread will do if you don't have a bagette.

Preparation:

Bread:

• Place the slices on a hot frying pan (or under the grill in the oven, or on an outdoor grill) until they begin to brown around the edges
• Remove from the heat to a serving plate
• Vigorously rub the open side of the bread with the garlic clove to coat (the garlic clove should sort of break apart a bit - I actually smashed it with the side of my knife and then rubbed - it released more of the flavor)

Bread after being pan toasted and rubbed with garlic

Tomato Topping:

• Place the cubed tomatoes in a medium size bowl
• Add the cubes of roasted Red Pepper

• In a small bowl – mash the anchovies into the olive oil until it almost disappears (see picture above)
• Add the hot Green Pepper and the thin slices of basil leaves.

• Pour this mixture over the tomatoes and stir gently [you can use this mixture immediately or let it marinate a bit in the refrigerator for an hour or so]

To Assemble:
Spoon the tomato mixture onto the warm toasted bread. 
Add freshly ground black pepper to taste.

Tomato Bruschetta

We topped our Tomato Bruschetta with some crumbled Feta cheese and also added a generous squeeze of lemon juice. 

I hope this works for you - it was quick and easy My Official Taster said it was very delicious.

Looking forward to hearing your comments  .  .   .