Heritage tomatoes, olive oil, garlic and fresh basil.
Heritage Tomato Bruschetta
My friend Debbie shared this recipe with me years ago and I look forward to making it every summer. To me it is the essence of summer in a bowl and I usually don’t like tomatoes. I take them out of everything so for me to love this dish so it kind of amazes me every time I make it. I made it for our picnic at the jazz concert we went to over the weekend.
We also had cold Almost Chick fil A Chicken, Green Beans, Roasted Corn Salad, a cheese tray, Blackberry Cobbler Dessert (I still need to share) and Sangria. It was perfect! The concert was held in a limestone quarry and a 65 degree breeze was coming from the caves. Such an awesome setting for some really fantastic jazz by Tom Braxton.
A note about this bruschetta: The amounts I gave you are approximate, it all depends on the tomatoes you use. Really ripe sweet tomatoes will work best and then the recipe should be close, more or a little less of any of the other ingredients. I like to start with a little less than I think I need and then taste it, adjust and let set another 15 minutes before serving. This can be refrigerated if you need to. I made this about 4 hours before the concert and refrigerated it. Bruschetta is best served at room temperature.
I serve it with Italian bread that is sliced into thin slices, bake at 400 degrees for 6 – 10 minutes until lightly brown. For extra garlic flavor rub a garlic bulb over the toasted bread.
- 2 lbs. heritage tomatoes
- ⅓ cup olive oil
- 2 - 3 garlic cloves
- 1 teaspoon salt
- ⅓ cup basil leaves - torn in pieces
- Cut all of the tomatoes into small pieces. Squeeze the tomatoes with your hands to release the juices.
- Add everything else to the bowl. Taste to adjust seasoning.
Green Bean, Roasted Corn and Black Bean Salad