Bruschetta was one of the first dishes I taught myself to make. I was only just learning to love tomatoes, and I remember preparing batches freshman year in the communal dorm “kitchen”. It was equipped with a fridge, sink, and microwave, so no-cook recipes were key. As soon as the first hint of spring warmth hit I’d walk, bike or get a ride to the grocery store and pick up fresh tomatoes, onions, garlic, basil, and a nice crusty loaf of bread. That’s all that’s needed for this crowd-pleasing appetizer that tastes of summer.
Although Israel is rightfully famous for its super-fresh produce, being home in New York this summer I was reminded of the beauty that is an heirloom tomato. Who can resist these gorgeous, striped, misshapen, beauties?
It was a while before I learned that bruschetta actually refers simply to the garlicky, toasted bread and can come with a variety of toppings beyond tomatoes. But this simple, classic combo is still my favorite.
- 1 small or ½ large baguette, cut into 14 or so slices
- 2 tablespoons olive oil
- 4 cloves garlic
- 5 small or 2 large heirloom tomatoes, chopped
- ½ red onion, minced
- Preheat oven to 350F.
- Arrange the bread on a foil-lined baking sheet and brush with olive oil.
- Cut 1 clove of garlic in half and rub on the bread. Bake for 5 minutes, or until lightly toasted.
- Meanwhile, mince the remaining garlic and toss it with the tomatoes and onion.
- Spoon over the toasted bread and serve