Bruschetta Terre Alte
Ingredients
- 2 small sun-ripened tomatoes (about ½ pound), diced
- 1 ear sweet corn, kernels removed cut from the cob
- 1 scallion, roots trimmed and white and green parts chopped
- Salt
- Freshly ground black pepper
- 1 loaf fresh or day-old French bread
- Extra-virgin olive oil
- 2 cloves garlic, peeled, halved
Instructions
- Put the diced tomatoes with their juices, the corn and scallions into a nonreactive bowl and season with salt and pepper. You will notice that the salt will draw more liquid from the tomatoes. Mix together well, cover, and put aside but do not refrigerate. You should have at least 2 cups. Cut the French bread into ½ to ¾ inch thick slices. Arrange the slices on a cookie sheet, brush with oil and place them under the broiler until golden brown. Now flip each piece over and brush the second side with oil and toast, then transfer the bread to a platter. Rub the oiled side of each piece of toast with the raw garlic which will wear down like fresh nutmeg on a grater. Remove the lid from the tomato mixture and make any adjustments to the seasoning. Spoon the tomato, corn and scallion combo onto the toast, including some of the sweet summer juice in the bottom of the bowl. Serve at once.
Notes
EDIBLE TIP: There is an amazing difference in taste between tomatoes that are allowed to ripen on the vine and those that are picked too early for long transportation to market. For this recipe, choose the tomatoes for color and taste, keeping in mind that a higher acidity tomato will stand apart from the bread and garlic. For best flavor, never put your tomatoes in the fridge.
