Heirloom Tomato Bruschetta

Tomatoes start to ripen in early July; the last few weeks our farmers market box has included gorgeous heirloom varieties. What's the difference between a regular tomato and an heirloom? The typical grocery store tomato is a hybrid that has been breed to have certain qualities and often times taste flavorless and is mealy in texture. The seeds are what make an heirloom tomato an heirloom tomato. They are passed down from season to season taken by the farmers best producing plants. This process lets them select desirable traits like color, shape or size. Heirloom tomatoes are pollinated naturally by insects, wind or birds instead of being genetically modified. For all my life I said “I don’t like tomatoes!” (unless it came in the form of sauce or salsa) until I finally got my hands on great quality ones.

Since a surplus of tomatoes were sitting on my kitchen window sill, homemade bruschetta popped into my mind. The taste of summer in a bowl; tomatoes and basil compliment each other in this flavorful no-cook dish. Stay cool friends, it’s mega hot outside!

Bruschetta- (This recipe makes enough for an appetizer for two or light lunch; feel free to double or even triple for a crowd)

Ingredients:

• 1 large heirloom tomato; diced

• 1 garlic clove, minced

• 1/4 cup red or white onion

• 1 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• 10-14 fresh basil leaves, chopped in strips (chiffonade)

• Salt to taste

• Fresh ground pepper to taste

• Demi-Baguette (or half of a regular baguette)

• Olive oil for brushing (about a tablespoon)

• 1 peeled garlic clove

Directions:

1. Combine tomatoes, minced garlic, onion, oil, vinegar, basil, salt and pepper into a medium bowl. Set aside.

2. Slice bread into 1/2 inch thick slices and place on a tray lined with parchment. Brush tops of bread slices with extra virgin olive oil. Toast under broiler until golden-watch carefully so the baguette doesn’t burn. (3-5 minutes)

3. Remove tray and carefully rub garlic clove on each slice of toasted bread.

4. Place baguette slices and bruschetta on platter and serve immediately. You may top each slice if you wish or “self serve” to avoid soggy bread if not eating in a timely matter.

5. Store any leftover bruschetta in the fridge for up to three days. Store bread in baggie on counter.

Load your toast up with a spoonful of bruschetta and take a bite; the crunchy baguette gives way to the juicy tomatoes. Heavenly! This simple to prepare dish is great party food; it’s too bad our summertime has been so deeply impacted by Covid-19. Although times feel different, we can only make safe decisions for ourselves and celebrate the simple everyday moments.

Have you done anything fun this summer? I can't wait to hear from you.

Thanks for reading! Be well.