First, allow me to give a lesson on pronunciation. Italians pronounce "ch" as a "k" sound. So to properly pronounce bruschetta, it should be sounded out as "broo-skeh'-ta". It's not pronounced "broo-sheh'-ta" like everyone in America says. As for the definition of bruschetta? It's a toasted bread with olive oil and garlic.
Anyway, heirloom tomatoes can be really expensive, up to $5 / lb at Whole Foods and Safeway. Don't buy them there! To save money, go to your local farmer's market. On one visit to my local farmer's market, it was $3 / lb. My coworker was able to find some for 75 cents / lb at her farmer's market! What a deal! She was kind enough to buy some for me.
My wife wanted to eat something simple, so I thought of bruschetta. It seems like most of these simple tomato recipes call for a combination of the same ingredients: tomatoes, bread, basil, mozzarella, olive oil, garlic, salt, and pepper. It's crazy the number of dishes you can make with just those ingredients!
Anyway, I promised it would be simple, so here you go!
Heirloom Tomato Bruschetta
1 baguette (wife is partial to Acme...), sliced
2 medium sized heirloom tomatoes, small dice
10 leaves basil, chiffonade (thinly sliced into ribbons)
1 clove garlic, sliced in half
extra virgin olive oil
salt (preferably sea salt--I like Maldon)
- Brush olive oil onto bread slices.
- Toast bread in a toaster oven until golden brown and delicious.
- Rub the cut half of a garlic clove on the toast.
- Sprinkle some salt lightly on the bread, set aside.
- In a mixing bowl, combine tomatoes, basil, some olive oil, and salt.
- Spoon the tomato mixture on the toasted bread slices, and serve immediately.