Tomato Bruschetta

Garnished with the chiffonade of basil

What is better than fresh, ripe, sweet, delicious tomatoes, light dressed in a bit of fruity olive oil and balsamic vinegar and perfumed with fresh basil sitting atop a crunchy garlic laced slice of bread. I know, it almost sounds romantic, but when it is tomato season that isn’t too far from the truth.
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First you want to gather some perfectly ripe tomatoes, preferably a bunch of them. Then

PEEL THE TOMATOES

Cut an X in the bottom & place in boiling water for about 10 seconds

SKIN

SQUISH and DICE

Flatten the tomato with your hand or knife before dicing. You will need to make additional cuts to dice.

If you squish the tomato half to flatten it, makes it really easy to do a nice dice for your bruschetta. Put in a colander and allow them to drain. Save the juices to drink or add to your rice, soup or stew.

Having the confit oil cold allows you to evenly spread it

To make the bruschetta, lightly spread the cold oil from the garlic confit over the bread. Top with a bit of shredded Parmesan and broil until browned. Watch carefully.

Stack the leaves, roll them up and slice thinly. This is called a chiffonade.

Make a chiffonade of basil. Add that to the drained tomatoes with some really good extra virgin olive oil, salt, pepper, a clove or two of minced garlic and a splash or two of (maybe fig) balsamic vinegar or balsamic glaze. Serve with the bruschetta and enjoy.

Beautiful Tomato Bruschetta Presentation

I like to put the tomato mixture on the untoasted side of the bread so it absorbs all the flavorful juices and doesn’t rum off.

For those of you that need more of a recipe:

2 C peeled, seeded and diced fresh heirloom or summer time tomatoes
2 T basil, cut chiffonade
1 1/2 T olive oil or garlic confit oil
2 tsp fig balsamic vinegar
1-2 cloves garlic, minced
1/2 tsp salt or to taste
1/2 tsp freshly ground black pepper or to taste

Gently mix everything together.