Heirloom Tomato Bruschetta boasts an abundance of best of summer’s flavors! The ingredients are simple, yet uncomplicated. Rustic bread, tomatoes, basil, oregano, thyme with a little garlic, sea salt and olive oil creates a mouth-refreshing taste that you want to savor in slow motion. Summer wrapped up in one bite!
To start with, slice a rustic loaf of bread into about 3/4 ” thick slices. (This gives you those nice little nooks and crannies to catch more of the flavor. ) Slice those in half. I sprayed both sides of the bread with my MISTO sprayer filled with olive oil. (Cool gadget! ) My oven was set to about 350 degrees. I flipped them over after about 5 minutes to toast the other side. I think I would have completed this an alternative way, however, to attain a more golden color. The center of the bread would have probably been a little softer in texture as well. (These were as crunchy as a crouton! Good, but I’d like to do better. ) You could also place bread slices in a pan with olive oil to achieve a toasty color on each side as in one of my favorite movies, Julie and Julia . When it is done, Take a clove of garlic and rub it on each piece while sill warm. The texture of the toast will act like a grater spreading that garlic flavor. You may need about 4 cloves of peeled garlic. Sprinkle the tops lightly with sea salt and pepper. Onto the tomatoes….
I diced up the tomatoes and ripped up a generous amount of fresh basil as well as added fresh thyme and oregano from my herb garden. Different colored tomatoes adds to its presentation ! Put the minced garlic on top and gently toss together. Drizzle a bit of olive oil over mixture and toss once more. Allow to sit for about 30 minutes to absorb the herb aromas. You may sprinkle sea salt on it just before serving. If you add it any sooner, the tomatoes will begin to release their juices too soon. No specific amount is mentioned here as the amount of tomatoes may vary according to what I have available and the size of the tomatoes.
- 3-4 lager heirloom tomatoes, I added some smaller ones I grew too.)
- Olive oil
- Sea salt
- Parmesan cheese
- Dice tomatoes.
- Tear basil to place in tomatoes. You could chiffonade them, if you prefer.
- Strip leaves off of thyme and oregano.
- Mince garlic cloves. I think I used about one per tomato.
- Shake a little pepper on top.
- Toss gently to distribute herbs within tomatoes.
- Drizzle on a liberal amount of olive oil and toss again.
- Allow to sit for about 30 minutes before serving,
- Add sea salt just before serving.
- Toss once more and devour with passion!
We are ready to serve it up! Shaved parmesan cheese is available to top it off, if you desire!