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
SQUISH and 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.
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.
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.
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.
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.