Heirloom Tomato Bruschetta Recipe
It's summer's last hurrah...let's make good use of the tomatoes still hanging on the vine. Straight from The Kindred Life book, here's my trusted recipe for Heirloom Tomato Bruschetta - a staple all summer long…
HEIRLOOM TOMATO BRUSCHETTA
from The Kindred Life Book
This recipe is as simple and rustic as it gets, yet it is a stunner on a plate. 🍅✨🍽️
Makes 4 servings
Ingredients:
2 large heirloom tomatoes, diced (could also use halved or quartered cherry tomatoes)
2 teaspoon sea salt
4 tablespoons extra virgin olive oil, divided
1 large garlic clove, minced
1 cup grated Parmesan cheese, divided
1 tablespoon red wine vinegar
4 large, thick slices sourdough bread
6 large basil leaves, cut into thin ribbons
Directions:
Place a colander over a large bowl. Put the diced tomatoes in a colander and sprinkle with the sea salt. Mix and let the tomatoes sit in the colander for 30 minutes, so all the juices run out of the tomatoes. This removes the moisture and concentrates the flavor.
Add 2 tablespoons of the olive oil to a large skillet and pan-fry each slice of bread until it’s golden on both sides, approximately 2-3 minutes on each side. Once you remove them from the skillet, sprinkle 1/2 of the Parmesan cheese on each slice.
Transfer the tomatoes to a large bowl, and add the remaining 2 tablespoons of olive oil, garlic, the remaining 1/2 cup Parmesan cheese, red wine vinegar, and basil. Stir gently until well combined.
Evenly spoon the mixture on top of each slice of toast, garnish with a few more leaves of chopped fresh basil and another sprinkle of grated Parmesan cheese, and serve immediately. This recipe is best served fresh. If you make it ahead of time, the tomato mixture or bread can turn mushy. No one wants mushy bruschetta!
Check out this sweet reader’s story of how she and her friend enjoyed the Heirloom Tomato Bruschetta recipe and others from The Kindred Life book!
