How could you possibly make a great bruschetta even better? Using the BEST tomatoes possible.. which for me are heirloom tomatoes from my local farmer’s market. And why not use beautiful yellow ones for an even more unique version of this classic appetizer! And by appetizer I mean I totally so many that it qualified as my entire lunch…
- 2 large heirloom tomatoes 3 medium
- 1/4 cup basil leaves
- 2 large cloves garlic diced
- 1/2 small red onion
- 2 tablespoon extra virgin olive oil
- 3 tablespoons balsamic glaze or vinegar
- Kosher salt to taste, but start with 1/4 teaspoon
- Freshly cracked black pepper to taste, but start with 1/4 teaspoon
- 1 French baguette
- extra virgin olive oil
- Kosher salt
- freshly cracked black pepper
Cut the heirloom tomatoes into cubes and gently give them a little squeeze to remove excess liquid before transferring to a medium/large bowl.
Chop the basil leaves finely and add into the bowl with tomatoes.
Add in all other ingredients and mix with a wooden spoon.
Preheat oven to 350 degrees F
Cut a baguette into 1/4 to 1/2 inch slices and line a baking sheet with the slices.
Drizzle with extra virgin olive oil and season liberally with kosher salt and freshly cracked black pepper and bake for 10 minutes or until the edges begin to slightly brown.
Remove from the oven and let cool slightly before topping with the bruschetta!
Store in the fridge for up to 3 days