Classic Bruschetta made with summer-ripe tomatoes, garlic, shallots and loooooove.
You know who does not love tomatoes? My mom. Sure, she can get down with tomato sauce and ketchup and tomato soup, but raw tomatoes? Momma Swope does not eat raw tomatoes.
Sometimes this is tiring. In a situation like this, however, where raw, summer-ripe tomatoes are showcased to perfection, I tend to have a “more for me” outlook on her aversion to raw tomatoes.
Oh, so you say that this makes too much bruschetta? Well, of course you could scale down the recipe…or you could cook some pasta and toss it with the leftover bruschetta topping for the best no-cook pasta sauce you’re ever gonna have. Do I need to even tell you which option I think you should go for?
- 1 pound tomatoes diced
- 1 shallot finely diced
- 2 cloves garlic minced
- Splash of balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons shredded basil
- 1 tablespoon grated parmigiano reggiano cheese optional
- 1 baguette
- Butter + Olive oil for toasting the bread
- In a medium bowl, toss tomatoes, shallot, garlic, balsamic vinegar, 1 tablespoon of olive oil and basil. Toss to combine. Toss in cheese, if using.
- Cut baguette into 1/3-inch thick slices on a slight angle. Heat 1/2 tablespoon of butter and 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom; flip and cook until lightly toasted on the top. Remove toast pieces to a plate and repeat with remaining bread.
- Top toasted bread with tomato topping and garnish with additional basil or cheese, if desired.