When I was new to the kitchen, one of my favorite dishes to make (and eat) was classic tomato bruschetta. Now that I come to think of it, tomato bruschetta is where my love affair with all things crostini started! Since it's nice to get back to our roots every now and then, for a recent party, I whipped up a sensational batch of bruschetta.
Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.
Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.
8 ripe plum tomatoes, seeded and diced*
2 tbsp finely minced garlic
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh parsley
1 tbsp fresh lemon juice
1/2 tbsp extra-virgin olive oil
1 tsp finely minced fresh tarragon*
1/4 tsp crushed red pepper flakes
2 baguettes, cut in 1/2-inch-thick slices
6 cloves garlic, cut in half
- In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours.
- Heat oven to 350°F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.
*When I made this, I used seeded and diced heirloom tomatoes and omitted the fresh tarragon.
- Vegetables, Appetizers
- North American