This is not your standard tomato bruschetta. Usually when people think of their favorite antipasto bite, chopped tomatoes submerged in olive oil on sogging bread comes to mind.
But bruschetta has many different variations. The definition says that bruschetta is toasted bread rubbed with garlic and topped with olive oil, But the fun doesn’t stop there and can go anywhere from fruits to vegetables and salamis. I thought it would be fun to leave these beauties sliced large to show off their pretty illustrations.
I have been addictly in love with the tomatoes this season. I don’t konw what it is, but I think eerything tastes more amazing than I can remember. The strawberries are sweeter, the corn is milkier (yes…milker) and the tomatoes, well, I think it’s obviosu how much I am admiring natures bounty.
I’m tellin ya…read it here, that my cook book will be tomato based. I want people to enjoy and respect this gorgeous fruit as much as I do.
This bruschetta couldn’t be any easier. Grill ciabatta and rub with a cut side of garlic. The heat from the bread slowly melts the garlic and permeates the bread. For the “glue”, I used avocado tahini dressing, but I am sure that your favorite pesto or cheese bread would do wonders as well. Then you slice up your rainbow heirlooms and lay accordingly. Top with basil, olive oil and a good pinch of salt. Mmm….mangia!
- 1 green/yellow tomato
- 1 orange tomato
- 1 deep red tomato
- 1 garlic clove cut in half
- Ciabatta bread
- Olive oil for drizzling
- Few leaves of basil
- Kosher salt
- You can find the Avocado Tahini Dressing here
Cut ciabatta in half and grill or toast on both sides.
When bread is done, rub half side of garlic on the inside of bread.
Spread avocado tahini dressing or your favorite spread onto the bread.
Slice tomatoes about 1/4 in thick and layer the tomato slices Red, orange and yellow/green. It's ok to overlap if need to.
Drizzle with olive oil, sprinkle a pinch of kosher salt and top with roughly torn basil leaves.
Cut bruschetta into large bite size pieces.