Grate Bruschetta

The Surreal Gourmet Entertains, by Bob Blumer
Serves 6

Don’t be fooled by the simplicity of this recipe—it will win raves!
2 medium vine-ripened tomatoes
3 tablespoons olive oil (best variety available)
¼ teaspoon salt
a teaspoon freshly ground pepper
10 fresh basil leaves, coarsely chopped
8 Kalamata olives, pitted and coarsely chopped
½ sourdough baguette, or Italian or French bread, sliced
into ¼–½ inch thick rounds
2 garlic cloves, peeled

1. Using the coarse side of a grater, grate the tomatoes into a medium bowl (to facilitate the procedure, it helps to cut a thin slice off the bottom end of the tomato and begin grating from that end). After grating each tomato, you will be left holding its skin; discard.

2. Add the oil, salt, pepper, basil and olives. Blend thoroughly with a spoon.

3. Toast the bread in a toaster until very brown (you can also brown the bread on the grill or under the broiler, but keep an eye on it as it browns quickly!)

4. Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of one side. Each slice should use about 1/6 of a clove. (Be careful, when the garlic meets the hot toast, it will create fumes that can sting your eyes—just like an onion).

5. Just before serving, top each piece of toast with a spoonful of the tomato mixture.

Le Secret Toast bread until it is brown and crispy. Assemble in small batches and serve immediately so the tomato mixture doesn’t have time to soak into the bread and make it soggy.

The Adventure Club Use yellow or orange tomatoes, and/or purple basil.

Alternatives Basil may be replace with an equal amount of fresh tarragon, thyme, or oregano.

Prep Time Ten minutes

Cooking Time Five minutes