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Tomato Bruschetta

Late summer tomatoes, fresh farm herbs, local sourdough baguette, and hand-crafted vinegars make this simple recipe the best it can be.

Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Keyword appetizer, basil, bread, tomatoes
Prep Time 20 minutes
Cook Time 7 minutes
Servings 24 slices

Ingredients

Bread

  • 1 sourdough baguette
  • 1-2 Tbs olive oil or grassfed butter
  • sea salt
  • 1 fat garlic clove, cut in half
  • block parmesan cheese

Tomato Topping

  • 2 lbs ripe roma or heirloom tomatoes - or both!
  • 20 fresh basil leaves
  • 3 Tbs olive oil
  • 1 Tb balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 garlic clove, minced

Instructions

  1. Preheat your broiler.

  2. Dice the tomatoes into rough, bite-sized pieces. Chop the basil. Combine in a bowl with the oil, vinegar, salt, pepper, and garlic. Gently mix and set aside.

  3. Slice the baguette into 1/3-1/2 inch slices and rub one side of each piece with a cut side of the garlic clove. Place evenly on a baking sheet. Brush with olive oil or top with a small pat of butter.

  4. Broil for a few minutes until starting to crisp. Top with a piece of parmesan cheese and broil again until melted and edges of bread is golden.

  5. Serve slices warm and topped with a spoonful of the tomato mixture. Sprinkle with shredded parmesan cheese, if desired.