Heirloom Tomato Bruschetta
Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients.
Ingredients
- 2 lb heirloom tomatoes (cored and diced)
- 1 tsp kosher salt (plus more for seasoning)
- 4 cloves fresh garlic (peeled and minced)
- 1/3 cup extra virgin olive oil (plus more for toasting bread)
- 20 medium basil leaves (stacked, rolled, and thinly sliced)
- 1 loaf crusty bread (grilled or toasted in oven)
Instructions
- Place chopped tomatoes in a large colander set into a bowl or sink. Season with salt and gently toss. Let this sit for 2 hours or up to over night, tossing occasionally. (the longer the better)Save the tomato liquids to make a vinaigrette or discard.
- Meanwhile add minced garlic to a small sauté pan with the olive oil. Heat on low, stirring occasionally until the garlic has softened and is fragrant. Remove and let cool completely.
- Once the tomatoes have sat, transfer to a bowl, pour in garlic oil and slice and add the basil. Toss, taste and season with more salt if desired.
- Slice bread and drizzle with olive oil or spray with olive oil spray. Grill bread or toast in a 400° oven until golden, about 8 minutes.
- You can serve the heirloom tomato topping in a bowl alongside the grilled or toasted bread and spoon desired amount onto each piece or prepare each slice with equal amounts of the tomato bruschetta and arrange onto a platter.
Notes
This recipe comes from the Simply Scratch blog.