Tomato Basil Bruschetta
This recipe is made extra special with Tomatoes from the farm garden wall.
7 ripe tomatoes
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
8 fresh basil leaves, thinly sliced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 baguette French bread
¼ cup olive oil
- Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
- Bring 2 quarts of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes.
- Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
- Remove with a slotted spoon and let sit until cool enough to handle.
- Then gently peel off the tomato skins.
- Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
- Chop tomatoes, and toss them with garlic, olive oil, vinegar, basil, and salt and pepper: Finely chop the tomatoes and place them in a medium bowl.
- Mix in the minced garlic, 1 tablespoon extra virgin olive oil, and the balsamic vinegar.
- Stir in the thinly sliced basil and add salt and freshly ground black pepper.
- Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
- Brush one side of each slice with olive oil and place olive oil side down on a baking sheet or roasting pan.
- The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
- Place the slices in the oven on the top rack and toast for 6 minutes until lightly browned around the edges.
- Once ready to serve, use a spoon to gently top each toasted bread slice with some of the tomato mixtures.
- Adapted from Elise Bauer’s Bruschetta with Tomato and Basil
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