Saturday, July 26, 2008

Tomato Bruschetta

Yesterday I was SO HUNGRY for tomato-covered bruschetta. The tomatoes, and basil, and garlic....yum! We'd gotten a large bunch of basil from our CSA the week before, so I'd thought to pick up some tomatoes...

I sort of made this recipe, which I'd gotten at a cooking class (with Chef Jeff). Didn't measure a thing, used regular tomatoes instead of Roma and a fresh CSA onion instead of the red onion, didn't toast the bread....

But it didn't matter. Because what I ended up with was absolutely, positively what I was hungry for. I'd made some dough from the Artisan Bread in 5 Minutes a Day earlier in the afternoon, so I baked up a loaf of that, and for supper, all I had was fresh, homemade bread mounded with tomato-y goodness.

It was summertime heaven.

Tomato Bruschetta
(makes 3-4 appetizer servings)

6 Roma tomatoes
1/4 c. diced red onion
1-2 cloves minced garlic
1 tsp. fresh chopped basil (oh, just use LOTS)
3 Tbl. olive oil
salt & pepper to taste
3-4 1/2"-1" slices of fresh Boule bread (French bread may be substituted)

  1. Remove the stem ends of the tomatoes; cut them in half lengthwise and remove the seeds.
  2. Dice the tomatoes and place them in a 3-quart mixing bowl. (I'd only use pottery or other non-reactive material because I think the acidic tomato tastes funny otherwise.)
  3. Add onions, garlic, basil, olive oil, salt and pepper; mix well.
  4. Serve at room temperature.
  5. Brush both sides of the bread lightly with olive oil and place on a 1/2 size sheet tray (or cookie sheet.)
  6. Broil for 2-3 minutes or until slightly golden in color. Repeat procedure so that both sides are lightly toasted.
  7. Remove from broiler, top with tomato mixture and serve.

1 comment:

Ms. Huis Herself said...

And if your tomatoes aren't perfectly ripe, a splash of good balsamic vinegar really, really helps round this out.