Bruschetta with Tomatoes and Garlic Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot

Serves: 6


6 garlic cloves
7-8 fresh, ripe plum tomatoes
10 fresh basil leaves
12 slices thick crusted bread, sliced 1/2 inch thick
Extra virgin olive oil
Fresh ground pepper

Bruschetta with Tomatoes and Garlic


Wash the tomatoes and split them in half lengthwise. With the tip of a knife, pick out as many seeds as possible. Dice the tomatoes into1/2 inch cubes. Wash and dry the basil leaves and cut or tear them into small pieces. Preheat the broiler or a grill. Crush the garlic cloves with a heavy knife handle, enough to split them open and to loosen the peel, which you will then remove.

Grill the bread to a golden brown on both sides, and as you take the bread from the grill, rub one side of each slice with the garlic. Top the slices of bread with the diced tomatoes, sprinkle with basil, salt and pepper, and lightly drizzle each slice with olive oil. Serve warm.

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