Aug 20 2014

Tales and Recipes of a Traveling Vegan (Summer 2014 Edition-Recipe #2)

Published by at 4:35 am under Italian,Uncategorized,Vegan

‘Tis the Season to Eat Tomatoes

In Venice this summer, my husband and I celebrated our 6th year anniversary, and we fell madly in love…in love with the Italian tomato.

We had it in our pasta, in our pizza, in our salad, but the best way we had it was on a simple slice of ciabatta, drizzled with the best olive oil, sprinkled with fresh basil.

I know that bruschetta is no new thing for Americans. I’ve prepared it myself many times when I’m in a pinch to serve something quick to guests as an appetizer. But I’m elevating it, making a special garlic and herb oil to rub on the bread, toasting the bread, and making a simple dressing for the tomatoes. The key is to make the tomato the star. Forget about the elaborate, avant-garde spin on the bruschetta. Think fresh. Think farm. Think quality.

Heirloom Tomato Bruschetta
Yields 6-8

1 pint heirloom tomatoes
1/2 cup fresh basil
Ciabatta bread or baguette of your choice
1 tablespoon aged balsamic vinegar
4 tablespoons extra virgin olive oil
2 cloves of garlic
1/2 teaspoon Italian seasoning

Preheat your oven to 400 degrees.
Chop your tomatoes in 1/2 inch cubes. If they’re grape or cherry tomatoes, you can slice them in half. Place them in a small bowl. Add the vinegar and 1/2 the olive oil to the tomatoes. Add salt and pepper to taste.

Add the remaining olive oil to a small bowl with your garlic chopped finely and the Italian seasoning. Whisk to combine.

Slice your bread on the bias (slightly on an angle to create a bigger surface to top your tomatoes).

With a pastry or basting brush take the garlic and oil mixture and rub each slice of bread thoroughly.

Place in the oven for 5 minutes. (On the last minute set to broil to achieve more of a char.)

Chiffonade your basil by stacking all the leaves on top of each other, rolling them up, and chopping them into confetti-like strips.

Place a spoonful of tomatoes on a slice of bread, then top with the basil.

Ready to serve! Buon Appetito!

Bruschetta at Pier Dickens in Venice, Italy

Bruschetta at Pier Dickens in Venice, Italy

Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta

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