Appetizer · Serves 8
Summer Tomato Bruschetta
Only worth making with summer tomatoes
This was only made in August, when the tomatoes from the garden were so ripe they could barely hold themselves together. Any other month and it's a different dish entirely. We tried it in March once with supermarket tomatoes. We don't talk about that.
Ingredients
- 1 baguette or sourdough loaf, sliced ½ inch thick
- 4 large ripe tomatoes, diced small
- 3 cloves garlic (2 minced, 1 halved for rubbing)
- ¼ cup fresh basil, torn
- 3 tablespoons good olive oil, plus more for bread
- 1 tablespoon balsamic vinegar
- ½ teaspoon fish sauce
- Flaky salt and cracked black pepper
Method
- Combine diced tomatoes, minced garlic, basil, olive oil, balsamic, and fish sauce in a bowl.
- Season generously with salt and pepper. Let sit at room temperature at least 20 minutes.
- Toast or grill bread slices until golden and crisp on both sides.
- While warm, rub each slice with the cut side of the halved garlic clove.
- Drizzle rubbed bread with a little olive oil.
- Spoon tomato mixture onto bread just before serving. Finish with flaky salt.
From the Table
0 notes left by home cooks
Loading...
Leave a Note
Made this recipe? We’d love to hear how it went.
Loading...