Summer’s on it’s way out and so are the last of the season’s fresh tomatoes. This bruschetta recipe makes an excellent appetizer for your end-of-summer soirées! Even better if you can get all the ingredients fresh from your local farmers’ market. This recipe is from The DASH Diet Cookbook.
Delicious Heirloom Tomato Bruschetta
- 1 large whole wheat baguette (about 32 slices) — or your favorite gluten free bread
- 5 large heirloom tomatoes of various colors, cored and chopped finely
- 3⁄4 cup finely chopped fresh Italian basil
- 8–10 fresh mint leaves, finely chopped
- 2 large cloves garlic, finely minced
- 1⁄2 cup finely minced red onion
- 1⁄4 cup extra virgin olive oil
- 1⁄3 cup balsamic vinegar
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon cracked black pepper
Preheat the oven to 400°F. Slice the baguette into 1⁄4-inch-thick rounds. Arrange the slices on a cookie sheet and place on the middle rack of the oven. Toast them in the oven for about 5 minutes, or until they become a bit hard and light brown on the edges. Remove them from the oven, and let cool completely.
Drain the chopped tomatoes in a colander. In a large bowl, combine the tomatoes with the herbs, garlic, and onion. Then add the oil and the vinegar, salt, and pepper. Refrigerate the mixture for at least 30 minutes so the flavors can meld. Top each toasted baguette slice with tomato mixture.
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