Olive Garden Bruschetta al Pomodoro
- 4 medium tomatoes
- 6 to 8 fresh basil leaves, chopped
- 8 slices crusty bread
- 2 to 3 cloves garlic
- 6 tablespoons extra virgin olive oil
- Salt (as needed)
- Pepper (as needed)
- Chop tomatoes, season with salt, pepper, chopped basil and oil.
- Grill bread, brush with garlic and top with tomatoes.
Source: Giacomo Ciabattini, executive chef of Olive Garden - highdesert.com