Wine Enthusiast Magazine / June 2010 / Recipes by Rosengarten: Italian Bread with Tomatoes and Olive Oil

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Recipes by Rosengarten: Italian Bread with Tomatoes and Olive Oil

A rustic and refreshing summertime starter.

I'm re-launching the Rosengarten Report, with a massive issue on the best and freshest olive oils on the market. Use one of them (a spicy one) to create this fabulous, casual and rustic warm-weather starter.

Recipe: Italian Bread with Tomatoes and Olive Oil

Makes two appetizer servings.

1/4 cup spicy green oil
1 cup stale bread chunks, each an irregular 1" square
2 ripe medium tomatoes, cut into 1" chunks (about a cup)
1/4 teaspoon finely minced garlic
kosher salt

Place the oil in sauté pan over medium high heat. As soon as it sizzles, add the bread chunks. Sauté, tossing occasionally, until the bread picks up some brown color, about 3-4 minutes.

Spill contents of pan into mixing bowl. Add tomatoes. Add garlic. Crush tomatoes into bread with your hands, squeezing well to soak the bread. There should still be many large chunks of tomato. Season to taste with salt. Let rest for 30 minutes to soften bread.

Divide among 2 bowls and serve immediately.
 

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