Servings: six to eight.
For these bruschetta, the quality of the tomatoes makes all the difference. Use good ripe ones from your garden or pick up some at the local farmers’ market.
These are fabulous! Just begin infusing the oil with the garlic and rosemary early in the day - no need to heat the oil, etc.
This is one of our favorite summer starters to show off our home-grown tomatoes. I like the rosemary-garlic oil, but it's also a fun way to use other flavored oils, too. I think the best part is the way the tomatoes are prepared, and the tomato "run-off" is used to brush the toasts.
We liked this as a first course. It certainly isn't fussy. The first heirlooms are in our market - no question the better the tomato the better this is.
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