The official start of fall is September 22nd, which means there are just a few weeks left to enjoy summers greatest vegetables. Heirloom tomatoes are an amazing addition to a summer dinner. They are best served raw and are much sweeter than vine tomatoes. Bruschetta is a very broad term for a spread or topping spread onto a crispy crostini. Earlier this spring I made Pea and Mint Bruschetta, and now that summer is in full force it’s time for Tomato Bruschetta. It is a great appetizer for any dinner because it’s light and won’t fill you up, but flavorful and sets the mood for a delicious dinner.
Makes: 24 pieces
Prep Time: 15 minutes Total Time: 15 minutes
2 large heirloom tomatoes, core removed and small dice
2 small garlic cloves, minced
1/3 cup white onion, minced
2-3 tbs olive oil
1/2 cup packed basil, minced
salt and pepper to taste
1 baguette, sliced into 1/2 inch slices
- Preheat the oven to 350 degrees.
- Spread the baguettes into a single layer on a cookie tray. Spray with olive oil cooking spray or brush with olive oil. Cook for 10 minutes or until really crispy. The bruschetta mix is very wet, so you want a crispy toast that will hold up over a longer time period. Remove from the oven and set aside.
- To make the tomato mix: mix together the tomatoes, garlic, onion, and basil gently with a large spoon. Add the basil and 2 tbs olive oil. Season with salt and pepper to taste. If the mix needs the additional tablespoon olive oil, add it before serving.
- Place a heaping tablespoon of tomato mix onto each crostini as close to serving as possible. If you want the appetizer to last for an extended time period, serve the tomato mix in a bowl with the toasts on the side for your guests to serve themselves.
Cooking In Red Socks 