Bruschetta is basically Italian toast, bread toasted with oil and rubbed with garlic. But its also a vehicle for seasonal produce so today we make bruschetta with fresh tomatoes. The perfect summer treat.
1 Clove of Garlic
2 Tablespoons, Olive Oil
1 Whole Tomato, half sliced into circles, the other half diced
1/4 Pint of Cherry Tomatoes, quartered
1 1/2 Tablespoons, Red wine vinegar
1 Tablespoons Honey/agave
1 Tablespoon, Dijon Mustard
2 1/2 Tablespoons, Olive Oil
Pinch of Fresh Oregano Leaves
Pinch of Fresh Fresh thyme Leaves
Fresh basil Leaves
Pinch of Fresh Chives
Salt and pepper
To make the vinaigrette, add the vinegar, agave or honey, dijon, salt and pepper, then whisk that together and drizzle in the olive oil slowly, until everything begins to combine and emulsify into one. Taste and adjust to your tastes. Then add in the fresh herbs.
Prepare the tomatoes and then marinate the tomatoes in the vinaigrette while you toast the bread.
In a pan, add slices of bread to the pan and let each side toast dry over medium heat. Then coat each side of toast with a little olive oil and allow the bread to reach a nice golden brown.
To assemble, cut a garlic clove in half and rub it directly on to the toasted hot bread, followed by the sliced circles of tomatoes. Season the tomatoes with salt and pepper. Then if you use big slices of bread as I did, cut into smaller pieces, then top each piece with the marinated tomatoes and finish with some more fresh herbs.
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