Tomato and Basil Bruschetta

From Chez Pannise Vegetables by Alice Waters

(I could—and often do—eat this every day in the summer.)

  1. Slice large, ripe tomatoes into thick slices and season well with salt and pepper. Fry thick slices of crusty country bread in a heavy skillet in 1/8 inch of olive oil until they are golden brown on both sides (or grill bread over a fire.) As the bread fries, you will need to add more olive oil to keep the pan from going dry. Remove the bread slices from the pan and drain them briefly on a towel. Rub the bread with garlic. Top each slice of bread with a thick tomato slice and a basil leaf, and season with salt and pepper. Drizzle a little extra-virgin olive oil over the tomatoes and serve.