Serves 4 as an appetizer
Prep: 10 min. Cook: 10 min
4 large slices firm-textured bread
2 cloves garlic, peeled
Sale di Cervia Sea Salt and freshly ground Tellicherry Black Peppercorns, to taste
8 tbsp OliveNation Extra Virgin Olive Oil
6 ripe tomatoes
8-12 fresh basil leaves, torn
Toast the bread and rub it with a garlic clove garlic. Sprinkle with Cervia Sea Salt, Tellicherry Pepper, and half the OliveNation 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.