I am in Napa enjoying the beautiful scenery while working. The vines are heavy with grapes as harvest approaches. This time of year tomatoes are fresh and bountiful. The Italian dish Bruschetta marries the flavors of just picked tomatoes with garlic and fresh basil. Roma tomatoes are commonly used but I have also used heirloom tomatoes.
I serve them as an appetizer but also have been known to make them during the week for a quick snack or to serve them with a salad for a light dinner. This is the basic bruschetta but if you are looking for more adventures you can visit Epicurious.com for one with Red Onions or a Sundried Tomatoe, Feta Cheese Version over at Kitchensimplicity.com.
Tomato, Garlic and Basil Bruschetta
6-8 roma (plum) tomatoes, seeded & diced
3 cloves garlic, minced plus 1 cut in half
6-8 fresh basil leaves
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
Fresh Ground Pepper
Preheat over to broil.
Cut the baguette into slices. Arrange the baguette slices on a baking sheet in a single layer. Brush with olive oil. Broil for 1 to 2 minutes, until slightly browned.
Remove from the oven and run each with a half of the garlic. Place the toast on a serving dish.
In a bowl toss the tomatoes, garlic, basil, olive oil and balsamic vinegar. Season with a pinch of salt and pepper.
Place a spoonful of tomato mixture on each piece of bread and serve immediately.
If you want to make ahead you can brown the bread and toss the tomato mixture. Plate just before serving to avoid the bread turning soggy.