Heirloom Tomato Bruschetta
Sometimes we crave a grilled cheese sandwich for lunch and sometimes we crave something on the lighter side. If you’re in the mood for the latter, you’re going to love this bright heirloom tomato bruschetta. Fresh tomatoes are marinated with olive oil, balsamic vinegar, salt and pepper. Enjoy the mixture on top of a couple of pieces of The Rustik Oven™ Sourdough that’s toasted and rubbed with a fresh garlic clove. Finally, top it all off with olive oil, fresh basil and flaky sea salt.
4 tablespoons extra-virgin olive oil, divided, plus more as needed
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
3 to 4 medium heirloom tomatoes, roughly chopped
4 slices The Rustik Oven™ Sourdough
1 garlic clove, halved
Fresh basil and flaky sea salt, to garnish
1. In a medium bowl, whisk together 2 tablespoons of the olive oil, the balsamic vinegar and a pinch of salt and pepper. Add the tomatoes and gently toss. Taste and season with more salt and pepper as needed.
2. In a large skillet, heat the remaining olive oil over medium heat. Add two slices of The Rustik Oven™ Sourdough to the pan and toast until golden and crisp, about 2 minutes per side, adding more oil as needed. Remove from the skillet, and rub the cut side of the garlic on each piece of toast, then sprinkle with salt. Repeat with the remaining slices of bread.
3. To serve, scoop some of the tomato mixture onto each slice of toast and drizzle with olive oil, then sprinkle with basil leaves and flaky sea salt.