This is a classic that everyone should know how to do well. The trick here has nothing to do with cooking and everything to do with using only seasonal ingredients. When summer tomatoes are pristine and basil is at its peak, that’s when you want to whip this baby up. By the way, it’s pronounced “broo-SKET-ta”—NOT “broo-SHETT-ta.”
Recipe information
Yield
serves: 6
Ingredients
Preparation
Step 1
Preheat a grill.
Step 2
Combine the tomatoes, basil, vinegar, salt, smashed garlic, and big fat finishing oil in a large bowl, toss well, and reserve.
Step 3
Toast the baguette slices on the grill; when lightly charred on both sides, 3 to 4 minutes total, remove them and rub each slice with the whole garlic clove. Top with the lovely tomato-basil mixture.
note
Step 4
A chiffonade is a thin ribbon cut used for fresh basil, mint, and other fragile leaves that can bruise very easily, turn black, and look gross. To chiffonade, you can either cut the herbs with kitchen shears or roll up the herbs and run through them with a very sharp knife. Either way, you don’t want to crash your knife (especially a dull one!) down on top of the leaves or they’ll certainly turn black. Ick.
