Heirloom Tomato Bruschetta

Fresh, simple, and always a crowd-pleaser. This homemade bruschetta is packed with fresh flavor and made with ingredients picked up at the Boise Co-op.

Ingredients:

• For the Tomato Topping:

    •    3 cups ripe heirloom tomatoes, finely diced

    •    2 tablespoons extra-virgin olive oil

    •    1 tablespoon balsamic vinegar

    •    1 small garlic clove, finely minced

    •    2 tablespoons fresh basil, chopped

    •    1 tablespoon finely minced red onion or shallot

    •    ¼ teaspoon kosher salt, plus more to taste

    •    ¼ teaspoon freshly cracked black pepper

    •    1 teaspoon honey, optional

For the Bread:

    •    1 French baguette or rustic Italian loaf

    •    2 tablespoons extra-virgin olive oil

    •    1 garlic clove, peeled

For the Topping:

    •    Balsamic glaze

    •    Fresh basil

    •    Flaky sea salt

    •    Extra-virgin olive oil

Instructions:

• Dice the heirloom tomatoes. If they're very juicy, let them drain in a fine-mesh strainer for 5–10 minutes.

• Add tomatoes, olive oil, balsamic vinegar, garlic, basil, red onion, salt, and pepper to a bowl. Gently toss.

• Let the tomato mixture sit for 10–15 minutes so all those flavors can mingle.

• Slice the baguette, brush lightly with olive oil, and toast until golden and crisp.

• While the bread is hot, rub each slice with the cut side of a garlic clove. Don't skip this! 

• Spoon the tomato mixture over the toasted bread, leaving the extra juices behind.

• Finish with fresh basil, flaky sea salt, balsamic glaze, and a drizzle of olive oil.

Recipe Courtesy of Munchkin Time Blog.