3 organic heirloom tomatoes, ripe, chopped
one-third cup fresh basil, chopped
3 cloves garlic or 3 Trader Joe’s frozen squares of garlic
2 Tablespoons balsamic vinegar
1 good squirt of extra virgin olive oil
Sea salt and pepper to taste
Half a fresh baguette, sliced thin
My famous bruschetta recipe starts with a few fresh heirloom tomatoes. I love heirlooms because they are bred for flavor, not for shipping. They taste like tomatoes used to taste. Here are mine:
And then, garlic is a necessity. You know what that looks like, right? No photo needed!
Put the chopped stuff and garlic together, add the EVOO and balsamic, plus sea salt and pepper. Taste it to be sure you like it, and add seasoning if needed.You can cheat and substitute a good balsamic vinaigrette for the vinegar and olive oil, but I wouldn’t recommend it. Some people add parmesan cheese, but we don’t.
Toast your slices of baguette. then spoon some of that savory deliciousness on top and enjoy.