If you have ever been to Terminal C of George Bush International Airport you may have noticed a stylish wine bar and bistro called Le Grand Comptoir. This place has a wide selection of wine by the glass and appetizers like beef carpaccio, tuna tartare and my favorite tomato basil bruschetta, among other good stuff. It's no wonder Le Grand Comptoir has been collecting prizes since 2009. They won four of the top prizes at the 2011 Moodie Report global Airport Food and Beverage Awards.
Surely a nice way to pass time if you're waiting for a flight and a much better alternative than the greasy food we usually get at airports.
Since I’m not a jetsetter and my visits to the Terminal C are limited, I had to reproduce that bruschetta at home (or at least try to). Here is what I came up with:
Here is what you will need:
5 italian tomatoes
5-6 leaves of fresh basil, thinly sliced
1 clove of garlic
Salt
Black Pepper
1 baguette
I know it's not always easy, but try to get fresh tomatoes! They need to be ripe but still firm. That is very important for this recipe to work. I usually remove the seeds and dice the tomatoes in small cubes. Add as much salt and pepper as you like. The tomatoes will start releasing its juices (yum!). Chop the garlic in tiny pieces (you don't want anybody getting a chunk of raw garlic, do you?). Add the fresh basil and set aside.
Preheat oven at 350 F for about 10 minutes. Slice baguettes and place them in a baking sheet. They need to be golden and crisp, but not too toasted. About 5 minutes will do the trick, but keep an eye on it!
Serve it like the photo or place the tomatoes on the toasts just before serving.
Hope you'll enjoy it as much as I do!
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