Serves 4 as an appetizer
Prep: 10 min. Cook: 10 min
Ingredients:
4 large slices firm-textured bread
2 cloves garlic, peeled
salt and freshly ground black pepper
8 tbsp DeCarlo Extra Virgin Olive Oil
6 ripe tomatoes
8-12 fresh basil leaves, torn
Trapani Sea Salt and freshly ground black Tellicherry Pepper to taste
Toast the bread and rub it with a garlic clove garlic. Sprinkle with Trapani Sea Salt, Tellicherry Pepper, and half the DeCarlo Olive Oil. Cut the tomatoes in half. Scoop out all the seeds, sprinkle with salt, and set them upside down for 20 minutes to drain. Chop the tomatoes in small cubes. Arrange them on the toast and garnish with the basil. Drizzle with the remaining olive oil and serve.
Wine: a light dry white.
From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild.
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