Tuesday, August 23, 2011

heirloom tomato bruschetta

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in my last post i clearly professed my love for tomatoes - so there really is no need to go on about it here

straight forward bruschetta is the best

made prettier with yellow & not quite red, not quite pink tomatoes

as my cousin put it best the other night
"these totally taste like summer" -sam

and i couldn't agree with her more




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one of the best things using super fresh items is that you don't need many ingredients to make a truly outstanding food that your friends will rave about


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above is my girl brandywine - she is the perfectly imperfect girl of the summer

her cracks and lines make her even more beautiful - telling her summer story to those willing to listen

some people have a fear of an imperfect tomato - they are so use to the perfect looking grocery store tomato

those people don't know what they are missing


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tomato i *heart* you
 
i am going to really miss you in a month or so


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a small baguette is dressed with olive oil & balsamic vinegar before going under the broiler for a quick tan


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nice and golden around the edges, but still a little soft on the underside


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basil, tomatoes and a bit of fleur de sel

Heirloom Tomato Bruschetta
makes 15 bruschetta

you will need:
  • 1 small baguette sliced into 15 pieces, medium thickness
  • 15 basil leaves
  • 2 medium heirloom tomatoes - diced/chopped small enough to stay on the crostini
  • fleur de sel
  • olive oil
  • balsamic vinegar
assembly:
  • spread baguette slices in a single layer on a baking sheet
  • spray or drizzle with olive oil
  • drizzle with balsamic
  • broil on low until edges are golden brown
  • top with basil & tomatoes
  • sprinkle with fleur de sel
Enjoy!


3 comments:

  1. Oh my... your photos are simply gorgeous. One of my favorite things about summer time is a beautiful, fresh, juicy tomato. I, too, will be sad in a month or so when they aren't available in abundance. Thanks for sharing this!

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  2. Love the colors and placement on the bruschetta!

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