Author Notes
Sandwich meets salad in this super fresh & healthy brunch. The perfect flavor combo of heirloom tomatoes & basil with a fine trace of garlic. Minimum prep time required. —Feed Me Dearly
Ingredients
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4
medium-large ripe heirloom tomatoes, a mix of colors, cored and chopped into large chunks
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4 tablespoons
olive oil
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2 tablespoons
red wine vinegar
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5-6
basil leaves, sliced into a loose chiffonade (or if that word is too fancy, just tear them into pieces)
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Maldon salt and black pepper to taste
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1
garlic clove
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1
baguette, halved and sliced crosswise into thirds (to make 6 pieces)
Directions
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Heat a grill pan on medium high.
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While the grill pan heats, make your bruschetta topping by mixing the tomatoes, oil, vinegar, basil, and salt and pepper in a large bowl.
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Grill the bread so that it’s lightly charred on both sides.
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When the bread is toasted, take it off the grill pan, and rub a clove of garlic directly on the bread (not the crust side).
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Place the bread on a large serving platter, and spoon the tomato mixture on top.
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Sprinkle if desired with an extra spray of Maldon salt for texture.
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Add a few grinds of fresh black pepper and serve.
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