Tuesday, May 25, 2010
Staple: Heirloom Tomato Bruschetta
For a friend's birthday dinner last week, I was asked to bring bruschetta--simple and easy. But I wanted spectacular, so I used heirloom tomatoes.
Heirloom Tomato Bruschetta
French bread baguette
4-5 ripe heirloom tomatoes
One red onion
2-3 garlic cloves
Handful of basil leaves
Fresh lemon juice
Salt and pepper
Other fresh herbs optional (I use lemon verbena)
Chop tomatoes, separating the tomato chunks from the seeds (most of the seeds, anyway).
Chop red onion.
Toss tomatoes, onion, basil in bowl and dress with olive oil and lemon juice (2 parts olive oil to one part lemon juice). Add sea salt and fresh black pepper. Chill 15 minutes or more.
Drizzle slices of a baguette with olive oil and grill or toast. While still warm, rub toast pieces with halved garlic cloves.
Top toast pieces with the tomato mixture before serving. Top with extra pieces of basil (and lemon verbena).