Ingredients

• Sourdough bread, sliced according to the number of servings

• 2 very ripe tomatoes per serving

• 1 garlic clove for every 2 bruschetta, peeled, plus 1 additional clove for rubbing the bread

• Superior quality Extra-virgin olive oil

• 1 large bunch fresh basil

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Instructions

• Prepare the Tomato Mixture: Chop the tomatoes into small pieces directly over a bowl, allowing all of their juices to collect. Add the crushed garlic and stir gently to combine. Tear the basil leaves by hand and add them to the tomatoes. Season generously with salt and freshly ground black pepper. Drizzle with a generous amount of extra-virgin olive oil and mix gently. Allow the tomato mixture to rest for at least 5 minutes and up to 1 hour. This gives the tomatoes time to release their juices and allows the garlic, basil, and olive oil to infuse the mixture.

• Grill the Bread: While the tomato mixture rests, prepare the bread. Preheat a gas grill to low heat. Place the sourdough slices directly on the grill and toast until crisp and golden brown on both sides, with light grill marks.

• Rub with Garlic: Remove the toasted bread from the grill. While it is still warm, cut a garlic clove in half and rub the cut surface generously over one side of each slice. The warmth of the bread will release the garlic's aroma and flavor.

• Add the Tomato Juices: Spoon some of the flavorful tomato juice from the bottom of the bowl over each piece of toasted bread. Allow the bread to absorb some of the juice without becoming soggy.

• Finish the Bruschetta: Spoon a generous portion of the tomato mixture over each slice, spreading it evenly across the entire surface. Drizzle each bruschetta with a little additional extra-virgin olive oil and, if desired, another spoonful of the tomato juices. Finish with a fresh basil leaf.

• Serve: Serve immediately while the bread is still crisp and the tomato mixture is fresh and juicy.