Chef Walter's Bruschetta

Walter Pisano
Executive Chef, Tulio Ristorante

Serves 8

16 slices - crusty ½ inch rustic bread
5 local ¼ diced heirloom tomatoes
8 large basil leaves in ¼ pieces
1 ½ cups high quality virgin olive oil
Sea salt to taste
Fresh ground black pepper to taste
3 large garlic cloves

Slice the garlic clove in half, rub each slice of bread with the clove. Season with fresh black pepper and salt. Place on a pre heated grill. In a mixing bowl place tomatoes basil leaves olive oil and season with fresh black pepper and sea salt- toss lightly. Grill bread on both sides place on platter- top each piece of bread with the tomato basil salad and serve warm.

Cooks tips: during tomato season add a slice of ripe tomato and basil leave to each slice, enjoy!