If you’re looking for a way to use up those last tomatoes of the Summer, bruschetta is the way to go. Perfect as an afternoon snack, appetizer, or part of a cheese and charcuterie board, it’s hard to beat a perfectly ripe tomato bruschetta. I love using heirlooms for this recipe, but you can use whatever you have!

INGREDIENTS:

4 Tomatoes (heirlooms are my favorite!)

5-6 cloves garlic, peeled & minced

6-8 fresh basil leaves, sliced into thin strips

Salt

Olive oil

Baguette

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INSTRUCTIONS:

First, blanche and peel the tomatoes. To do this, slice a very thin “x” on the bottoms of the tomatoes. Blanche the tomatoes by boiling them for 1 minute and placing them immediately into an ice bath. Peel the skins off of the tomatoes starting from the corners where you cut the “x”. (You can absolutely skip this part if you’d like, but this is how I do it!)

Cut the tomatoes in quarters and squeeze out and discard of any extra juice and seeds. Roughly chop the tomatoes and place in a bowl. Add the minced garlic, basil, and salt to taste. Set aside.

Cut baguette into half inch slices and brush both sides with olive oil. Toast the bread in a skillet with some olive oil on medium high heat until golden brown on both sides. You can rub a garlic clove over the toasted bread if you’d like, or you can rely on the very garlic-forward topping and forego that part. Scoop some of the tomato mixture onto each slice of bread and serve immediately!

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