heirloom tomato bruschetta
Here is yet another tomato related recipe! This is one of the easiest snacks you can make, and I’ve been making it often lately. If you are fortunate enough to be able to get your hands on heirloom tomatoes, do use them for this. Heirloom varieties of tomato come in all colors, are exceptionally flavorful, and taste best when you do as little to them as possible (like in this recipe). The two types of tomatoes included in the bruschetta pictured above are called Golden Girl and Mortgage Lifter. I’m looking forward to trying it with other heirloom combinations! If you don’t have any heirloom tomatoes hanging around, this recipe is nearly as delicious when made using any garden or farmers’ market fresh tomatoes.
Heirloom Tomato Bruschetta
Yields snack-y goodness (about 1 1/2 cups)
2 medium tomatoes, seeded and finely chopped
2 garlic cloves, minced
1 teaspoon balsamic vinegar
1 tablespoon olive oil
8 to 10 fresh basil leaves, cut in chiffonade or chopped
sea salt and freshly ground black pepper to taste
1 baguette or rounds of bread
1/4 cup olive oil
- Preheat oven to 350 degrees F. Cut baguette into 1/4 to 1/2 inch thick slices, brush with olive oil, and place in middle rack of oven. Bake until slices start to brown, about 5 to 6 minutes. When rounds are done, remove from oven and set aside to cool.
- Combine first six ingredients in a small bowl, then spoon mixture onto the rounds. Sprinkle bruschetta with extra fresh basil or sea salt if desired.