Heirloom Tomato Bruschetta

By kitchen witch • July 25, 2010 • 0 Comments

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Author Notes: This super simple bruschetta has roasted garlic flavor without the time investment of slowly baking a head of garlic in the oven. Simply rubbing the toasted bread with a cut garlic clove adds roasted garlic aroma and flavor. Top the toasts with thinly sliced ripe heirloom tomatoes sprinkled with freshly ground black pepper and basil and bake. I like to finish the bruschetta with a generous sprinkle of Fleur de Sel. This recipe proves that the best dishes are simply made from fresh ingredients.
- kitchen witch

Serves 6

1 loaf Italian bread, cut into 1/2-inch thick slices (about 14 slices)
extra virgin olive oil, for drizzling
1 large garlic clove, halved (to protect your fingers do not remove garlic peel).
3 ripe heirloom tomatoes
freshly ground black pepper
3 tablespoons chiffonade basil leaves
Fleur de Sel

Put oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes.
While bread bakes, slice the tomatoes thinly in 1/4 inch slices with a sharp serrated knife. Discard juices and spread on paper towels to drain blotting occasionally with clean towels.
Rub the warm toasts with the cut side of the garlic. The longer and more firmly you rub toast with the garlic, the more garlicky it will be. Set aside.
Arrange the tomato slices over the bread and sprinkle the tomatoes generously with freshly ground black pepper and basil. Bake for 5 minutes until the tomatoes are hot but not cooked. Thoroughly season with Fleur de Sel and cool for 2 minutes.
Transfer the heirloom tomato bruschetta to a platter and serve.