Oh thank God, summer-fresh tomatoes are ripe on the vine on my tomato plants, and they’re all over the farmer’s market! There’s no better way to celebrate the flavor of fresh tomatoes than with this delicious bruschetta, which is the perfect marriage of flavors. It’s bright, slightly sweet, a little savory, earthy, tangy and delicious. Plus it’s got the fabulous crunch of crostini with the sink-your-teeth-into-it texture of fresh tomatoes. Yum! This is one of my secret weapons to help convert my carnivore husband into a vegan. It’s all about creating ultra flavorful, incredibly delicious dishes and this is definitely one of them. And it doesn’t hurt that this helps me put my tomatoes to good use. Since I planted 18 heirloom tomatoes this year (does anyone need that many tomatoes?!), I have realized two things: 1. it’s time that I face the fact that I have a tomato plant addiction, and 2. I’d better find a lot of awesome uses for tomatoes.
The only reason why I call this my “world famous” bruschetta is because wherever John and I travel in the world, I always make this appetizer for the new friends we make along the way. And it always inspires moans of joy…in every accent! Most bruschetta recipes call for you to make the crostini and put the tomato mixture on top, but since people pretty much inhale it, I’ve taken to serving the topping in a separate bowl to force people to make their own (which slows them down a tiny bit). Yes, there have been nights when this is all that John and I eat – we start with every intention to eat a complete dinner but we just can’t stop ourselves since it’s so tasty. The best part is that when I make this, it satisfies my carnivore husband so much that he stops fantasizing about having meat for the night. That’s an impressive feat for a dish! Hmm, I think I should rename this “Magic Bruschetta.”
Cimeron’s Magic Bruschetta
From fridge to table: a little over an hour
2 cups chopped cherry tomatoes, tossed in a strainer to drain off extra juice
4 tbsp fresh basil, finely chopped
1 clove garlic, minced
2/3 – 3/4 cup yellow onion, finely chopped
1 tbsp balsamic vinegar
2 tsp lemon juice, freshly squeezed
1 tsp dried oregano
freshly ground black pepper to taste
1 baguette, sliced into thin coins
Heat oven to 350. Arrange baguette slices in a single layer on a cookie sheet. Spray with olive oil and sprinkle with a little bit of garlic powder, or rub each one down with a half-sliced clove of garlic. Bake the bread coins until they’re golden and crispy, which can take anywhere from 5-10 minutes depending on your oven. Then voila – you have crostini! Celebrate your awesomeness, then remove crostini from oven and put it in a serving bowl.
In a large mixing bowl, mix the bruschetta ingredients well and refrigerate for one hour, stirring every 15 minutes or so if you can. Do not cheat and skip the refrigeration step – the flavors only come alive and set after an hour of refrigeration. Trust me on this one!
Serve the crostini in a bowl and the bruschetta in a separate bowl, then watch your friends and family vacuum it up! Or screw your friends and save it all for yourself… because it’s THAT good.