Bruschetta with heirloom tomatoes
This is a recipe that needs no introduction. It’s one of the most popular dishes to come out of Italy but if you travel you’d know that almost every country has a version of this delicious bread and tomato dish.
In Spain they have the delicious pan con tomate, where they rub a tomato over a grilled piece of bread. We had this for breakfast throughout out two months stay in Spain and i am not sure why i haven’t posted the recipe yet.
The secret to making a delicious bruschetta is grilling the bread and then rubbing a half clove of garlic over it before piling with vine ripe sweet tomatoes.
I made these recently as part of a quick and simple soup and salad dinner for company and to make sure no one was going hungry I made a few bruschetta and served them with the food. they were delish with heirloom tomatoes I happened to have on hand.
8 slices french bread
3 tablespoons olive oil
1 clove garlic, halved
3 cups heriloom cherry tomatoes, or multi coloured tomatoes
1/2 small onion, chopped fine
1 tablespoon olive oil
Sakt and pepper
A handful of basil leaves, whole if small, chopped if large
Pour the oil into a flat plate and dip one side of each bread slice in the oil.
Set the bread slices on a foil line baking sheet and broil or grill until the bread begind to turn golden. do not over bake.
When the bread is done remove from oven and while the bread slices are still warm rub half a garlic clove over the grilled side of the bread. You can pierce the garlic with a fork and use that to rub it over the bread.
Cut the tomatoes in half or slice them, depending on their size and shape.
Place in a bowl together with the olive oil, onion, salt and half the basil and mix.
spoon the tomato mixture over the grilled breads.
Scatter remaining basil over the tomatoes.
Serve at once.