This bruschetta is one of my go-to recipes for dinner parties and potlucks. It is simple to make, fairly quick, and most importantly, always a hit. I never have any leftovers! I made the batch shown in the pictures in September when the farmers markets were overflowing with delicious heirloom tomatoes; during the rest of the year, I make do with supermarket tomatoes.
It is based on this Bon Appetit bruschetta recipe, but I make a few modifications.
Equipment: Knife, cutting board, mortar & pestle, cookie sheet, mixing bowl, pastry brush
2 large heirloom tomatoes, diced (different colors, if possible)
1/2 small red onion, finely diced
8 tbsp olive oil
1/2 c chopped fresh basil
1 1/2 tbsp balsamic vinegar
5 cloves garlic, crushed
1 long baguette, sliced into 3/4″ slices
Salt and pepper, to taste
1. Preheat oven to broil.
2. In a large mixing bowl, combine diced heirloom tomatoes, red onion, 4 tbsp of olive oil, basil, and balsamic vinegar. Add salt and freshly ground black pepper to season. Set aside.
3. Add 4 tbsp olive oil to crushed garlic in mortar and pestle, and mix together to form a chunky garlic paste.
4. Arrange slices of bread on a cookie sheet (here, I use pizza stones). Brush garlic and oil mixture onto each slice.
5. When oven is hot, broil bread for 1-2 minutes. The garlic should roast, and the bread should be a lightly-toasted brown. Watch carefully, as the bread will burn very quickly if left in too long!
6. Spoon tomato topping onto slices. Serve immediately!