Do you have any foods that you love in certain preparations and hate in others? I’m that way with tomatoes. I find them abominable on sandwiches. I have no idea why anyone would want tomato (or mayo for that matter) on their sandwich. It is rarely a good tomato so it adds no flavor and turns the whole thing to mealy mush. However, I love tomatoes turned into sauces and salsas. Fresh tomatoes only appeal to me at the height of summer and in a select few recipes. One of those recipes is bruschetta. Summertime tomato bruschetta with tons of basil and garlic on thick, crusty sourdough is heavenly.
This bruschetta is the only raw tomato dish Trey likes. He despises raw tomato in all forms, but last summer he took a bite of my bruschetta (I was shocked he wanted a bite) and fell in love. I have used cherry tomatoes and large chopped heirloom tomatoes in this recipe and they both work well. The key is to make sure they are flavorful, fresh summer tomatoes.
For the bread element I like thick pieces of sourdough bread toasted in a cast iron skillet. I like the crunch outside with soft bread inside. The thick bread soaks up all of the juices in the bruschetta topping. I spread each side of my bread with a little Earth Balance. It adds a rich, salty flavor to this light, fresh dish. You can definitely use olive oil instead if you like.
Toasting large slices of bread works well if you are making just a few bruschetta and not well at all for a crowd. For larger parties you can make bruschetta using smaller baguette slices, spread with olive oil and toasted. Crackers also work here if you don’t have time to make little toasts.
The bruschetta topping is more than just a bread topper. I have used it on top of pasta for a light lunch or dinner. I have also added it to salads where the bruschetta liquid acts like a dressing. Between the vinegar and the garlic it adds a lot of flavor to a salad. Give my summertime bruschetta a try the next time you see delicious, summertime tomatoes at your market.
- 2 cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 4 cups Fresh Tomatoes, chopped
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Basil, chiffonade
- ¼ teaspoon salt
- Warm the olive oil in a small pan over Medium Low heat. Add in garlic and cook until fragrant (2-3 minutes).
- In a large bowl combine garlic and olive oil with all of the remaining ingredients. Toss to combine. Taste for salt. Serve bruschetta over crackers, grilled bread or toasted baguette slices.