Capturing the Essence of Summer: Heirloom Tomato Bruschetta on Buttery Sourdough Toast
Serious question, when you are out dining at an Italian restaurant or any restaurant for that matter, what is your favorite go to starter? Tomato Bruschetta! Me too!
This summery bruschetta is the perfect starter or dish for when you host or your at home dinner.
This simple and easy dish will take you no more than 30 minutes. Using sourdough bread brushed with butter and lightly salted makes this classic dish a game changer. Sourdough bread has the best characteristics in my opinion and has always been my go to type of bread for anything. It is known to have a chewy, soft texture with a mild tangy flavor and a crackly crunchy crust outside. Adding butter and salt on top mixed with its already unique flavor makes for a flawless piece of toast.
There are two things that I love about this dish, lots of garlic and more importantly how effortless it is to create this dish. I love hosting, it is one of my favorite things. But, what I don’t love, is spending all of my time in the kitchen not being present while all of my guests are there to spend time with me. So, you can easily make this ahead of time and store in the fridge until ready to use (which I highly recommend anyways, so all of the juices and flavors can have that time to soak in together). If you also pre-cut the toasts, brush with butter and sprinkle with salt. You will have 75% of the work done before your guests arrive and there will be plenty of time to sit back and relax once they get there.
This dish is so juicy and flavorful between the plump and ripe heirloom tomatoes, potent fresh basil, tart yet sweet balsamic vinegar and pleasant garlic. It might be a little too juicy (if there is even such thing), so when you are serving I recommend using a slotted spoon to scoop out the goods and top with the toast so the toast does not get soggy.
Serves 7 or Makes 14 Toasts, INGREDIENTS:
Half of a round sourdough loaf, brushed with butter (1/4 cup melted)
2 heirloom tomatoes, chopped
1/4 cup fresh basil leaves, thinly sliced + extra for garnish (optional)
1 TBSP olive oil
1 TBSP balsamic vinegar
1-1 and 1/2 TBSP minced garlic
1/4 TSP black pepper
1/2 TSP salt
Prepare a baking sheet with foil and non stick spray.
Slice your sourdough bread into little toasts. Shape and size does not play a huge factor. Cut enough to account for an average of 2+ per person. When done set aside.
Chop your tomatoes and place in a bowl, thinly slice your fresh basil and add to the same bowl. Add olive oil, balsamic vinegar, minced garlic, black pepper and salt.
Mix well, cover and place in the fridge for at least 30 minutes before serving.
When ready to serve, pre-heat oven to 350 degrees. Melt 1/4 cup butter and brush your cut toasts with melted butter. Sprinkle salt on top and place in the oven to bake for 10-15 minutes or until golden brown. Bread should be soft (not soggy) and outside should be crisp.
When done, remove from heat and using a slotted spoon, scoop small amounts of the mixture onto each toast, garnish with extra basil if desired and serve right away.
PRETTY PLATE KITCHEN ITEMS USED: