Classics are classic for a dang reason!
Bruschetta is one of the best ways to celebrate peak-season tomatoes. Just chopped up in all their glory with garlic, herbs and toasty bread to accompany.
Pro tip: don’t throw the tomato water and caramelized garlic away! Use that to make a tomato vinaigrette for a salad, veggies or a Caprese.
1 lb Heirloom Tomatoes, ¼ inch diced
¼ cup Olive Oil
6 cloves Garlic
10-12 leaves Basil, finely chopped or chiffonade
5-6 leaves Mint, finely chopped or chiffonade
Fresh Black Pepper
Sourdough Bread, cut into½ inch slices, then halved
1.Set tomatoes in a colander over a bowl and toss with kosher salt. Let stand for at least 20 minutes to release some excess water.
2. Meanwhile, smash 4 of the garlic gloves and add them to a small saucepan with the olive oil. Bring to simmer, swirling the pan to keep the garlic moving. Continue to cook until the garlic starts becoming golden brown. Strain right away, careful with the hot oil.
3. Add the tomatoes into a mixing bowl. Grate or mince the other two cloves of garlic and add them to the tomatoes with the mint, basil and about 2 tablespoons of the garlic oil. Season with kosher salt and fresh black pepper.
4. Heat a grill or cast iron pan. Brush each slice of bread with the garlic oil and a pinch of kosher salt. Toast on both sides.
5. Serve bruschetta with grilled bread alongside!