No Cook Serves 4
12 pieces crusty Italian bread, sliced 1" thick
⅓-½ cup extra-virgin olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 Tbs fresh oregano, chopped
24-36 fresh basil leaves, torn into small pieces
12 garlic cloves, peeled and cut in half lengthwise
Salt and freshly ground black pepper, to taste
Toast bread slices over a grill or in a very hot (425°) oven until lightly browned on both sides.
Remove from heat and brush lavishly with olive oil.
Arrange the toasted bread on a large platter.
In a small serving bowl, combine tomatoes, oregano and basil leaves.
Place garlic cloves in a separate serving bowl.
Rub each slice of bread with a cut garlic clove, then top bread with some of the tomato-herb mixture, and sprinkle with salt and pepper.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.