Mixed heirloom tomato bruschetta
The great thing about bruschetta is, it can be a snack, an appetizer or even a main course if you want something light and refreshing. And the best part: It's super easy to make!
Executive Chef Ben MattmanJW Marriott Hotel
, San Francisco
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4 assorted heirloom tomatoes, diced
1/2 tsp. minced garlic
2 tbsp. finely cut basil
3 tbsp. extra virgin olive oil, divided use
Salt and fresh ground black pepper, to taste
1/2 of a crusty baguette
1 clove garlic
In a bowl, combine tomatoes, minced garlic, basil, 2 tbsp. of the olive oil, salt and pepper. Stir gently to blend flavors.
Slice baguette on a bias into 1/4-inch-thick slices. Drizzle slices with remaining 1 tbsp. olive oil. Grill over high heat, charring and turning until crisp.
Remove from heat and rub bread with the raw garlic clove. Pile bruschetta mix on top of baguette slices.
If desired, top with your choice of cheese, such as Parmesan or Point Reyes Blue. Or, top with torn basil and drizzle with aged balsamic vinegar.
Makes about 12 slices