Name: Tomato Bruschetta Valerie Style
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 - 6 servings
Ingredients: 3 - 6 fat cloves garlic, chopped as finely as you like; 2 heirloom tomatoes, chopped, with their seeds; 2 large heirloom tomatoes, chopped, with their seeds and juice; 10 leaves fresh basil, thinly sliced; 1 oz kalamata olives (about 8), pitted and quartered; 1 Tbsp balsamic vinegar; 1 Tbsp extra-virgin olive oil, plus more for bread; Kosher salt and freshly ground black pepper; 1 baguette, sliced diagonally into 12 to 16 rounds

PREP TIME

20 min

COOK TIME

5 min

YIELDS

4 - 6 servings

Ingredients

- 6 fat cloves garlic, chopped as finely as you like

heirloom tomatoes, chopped, with their seeds

large heirloom tomatoes, chopped, with their seeds and juice

leaves fresh basil, thinly sliced

oz kalamata olives (about 8), pitted and quartered

Tbsp balsamic vinegar

Tbsp extra-virgin olive oil, plus more for bread

Kosher salt and freshly ground black pepper

baguette, sliced diagonally into 12 to 16 rounds

Ingredient Substitution Guide

Directions

Step 1

Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve.

Step 2

Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta.

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Ingredients

Directions

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