There’s nothing better or sweeter than heirloom cherry and grape tomatoes grown in your garden. August is the best time for tomatoes in New York. I decided to make bruschetta with the abundance of tomatoes from our garden and I thought it would be the perfect recipe to showcase how delicious they are. Whenever I think of bruschetta, I think of that scene in the movie Julie and Julia (which is one of my favorite movies) when Julie and her husband eat the tomato bruschetta she makes. Only a foodie would appreciate that scene and how they devour the bruschetta. Every time I watch that movie, I crave bruschetta with tomatoes. Watch a short clip here via Youtube. I love that the bread is crunchy and the tomatoes are sweet and succulent. Most bruschetta recipes call for garlic but I opted not include it because I just wanted to taste the tomatoes. One thing is for sure, we’re going to be eating a lot of tomatoes this month!
- 1 baguette cut into slices on an angle
- 1/2 cup of extra virgin olive oil (really good quality)
- 2 – 3 cups of heirloom tomatoes (I used cherry and grape)
- 1/2 tablespoon maldon salt
- 1 tablespoon balsamic vineagar
- 1/4 cups chiffonade or ribbon-cut basil
- 1 teaspoon freshly ground pepper
Preheat oven to 400 degrees. I brushed extra virgin olive oil onto the bread slices. I baked them for 10 – 15 minutes or until golden brown. In the meantime, I cut the tomatoes in half and tossed them in a bowl with the rest of the extra virgin olive oil, salt, balsamic vinegar, and pepper. Lastly, I tossed the basil in. After the bread is cooled, I put the tomatoes onto the bread. Serve immediately.