French Bread Bruschetta
Pile garlic and tomatoes on toast to create the ideal appetizer for a balmy night.
2 dry pints (16 oz.) cherry tomatoes
1/2 teaspoon kosher salt
2 pinches freshly ground black pepper
12-15 fresh basil leaves
1 cup extra virgin olive oil
5 cloves garlic
6 slices French bread, about 1 inch thick
At home: Pack produce in paper bags and shield it by placing it in a cookpot.
In camp: Peel garlic. In bowl, mash one clove into the olive oil, then halve the other 4 cloves lengthwise and add. Cut tomatoes into halves or quarters, and basil leaves widthwise into thin strips; add to garlic/oil mixture, along with salt and pepper. Toss lightly; set aside for 30 minutes to allow flavors to meld. To serve, grill bread slices over campfire, or toast in a frying pan. When they’re crusty and hot, extract the halved garlic cloves from the bowl and quickly rub their cut sides on the bread for flavor. Generously pile bruschetta on top and eat. Serves 3.