i did the simple bruschetta already, but it’s been a while so i figured it couldn’t hurt 🙂 plus, this time i used some gorgeous heirloom tomatoes… so the picture is different.
i made some for dinner last night in our NEW kitchen (which i am deeply in love with) and served it in our NEW plates (which i am also in love with) for my roommate and i 🙂 she doesn’t like tomatoes, but even she liked this bruschetta. its SUPER simple – so give it a shot!
simplest and most delicious bruschetta you’ll ever eat
(sorry… no real measurements here!)
1 carton assorted mini heirloom tomatoes (zebra, orange, yellow, etc.)
1 normal red tomato
good quality olive oil
few stems basil
sea salt, grey salt, himalayan pink salt, fleur de sel, whatever type of good salt
fresh cracked black pepper
1 demi baguette
1 clove of garlic, peeled and top cut off
- roughly chop the tomatoes and seed a few if desired. place in a bowl.
- tear basil leaves and add to bowl.
- drizzle about 3 tablespoons (totally guessing here) over tomato basil mixture.
- liberally salt with good salt (don’t use iodized salt… you’ll taste the difference) and pepper.
- stir, and set aside.
- diagonally cut the baguette into 1/2 inch slices.
- heat a thin layer of olive oil in a pan over medium high heat.
- fry the bread slices on both sides, brushing with and adding more olive oil as needed. it will be needed.
- as soon as the bread is toasted, while its still hot, rub with the cut end of the garlic.
- spoon tomato mixture and juices over garlicky fried bread and devour 🙂