This recipe is made extra special with tomatoes, and basil from the Farm Wall.
7 ripe full size tomatoes or 2-3 cups cherry tomatoes
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
8 fresh basil leaves, thinly sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 baguette French bread
1/4 cup olive oil
Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
If using full size tomatoes, bring 2 quarts of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Finely chop the tomatoes and place them in a medium bowl.
If using Micro Tomatoes chop them roughly, no need to blanch them
Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper.
Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
Place the slices in the oven on the top rack and toast for 6 minutes until lightly browned around the edges.
Once ready to serve, use a spoon to gently top each toasted bread slice with some of the tomato mixture.
- Adapted from Elise Bauer’s Bruschetta with Tomato and Basil