This bruschetta always reminds me of that scene in the movie Julie & Julia. You know the one, at the beginning of the movie when she is thinking about starting a blog. Anyway, every time I see that scene my mouth waters and I have to make some. Even if it’s not tomato season.
It’s usually a summer kinda dish so when I crave in the cold seasons, I just warm up the tomato mixture slightly before serving it on the bread. Enjoy!
Serves 2 Difficulty Level: pretty easy and quick
- 2 medium tomatoes, chopped
- 2 cloves of garlic, minced
- 2 tablespoons chopped red onion
- Sea salt and freshly ground pepper to taste
- 1/2 cup chiffonade basil leaves – click here to watch a video on how to chiffonade
- 4 1″-1.5″-thick slices of baguette or French bread
- 3-4 tablespoons extra virgin olive oil
Since the tomatoes are the main attraction in this dish, choose ones that are juicy and flavorful, like heirloom, or vine-ripened ones. Cherry tomatoes also work.
In a small bowl, mix the chopped tomatoes, garlic, and onion. Add about 2 teaspoons of olive oil, season with salt and pepper and stir to combine. Stir in the basil. Taste and adjust seasoning if needed. It’s best to let it sit for at least 30 minutes and up to 1 day ahead, but most of the times I am not that patient. When I make this dish it’s because I have a craving and I need to have it ASAP!
Heat about 2 tablespoons of the olive oil in a medium pan. Add the sliced bread and fry on both sides until lightly brown and crunchy.
Place two pieces on each plate. Divide the tomato mixture into four portions and place on top of the bread slices. Enjoy with a knife and fork or devour by picking it up with your hands. Guess which one is my favorite way to eat it?
Variations:
- Make it lighter by toasting the bread with no oil instead of frying it.
- Make it lighter by not adding any olive oil to the tomato mixture.
- In a pinch, and if you are absolutely desperate, for example if you are stranded on a deserted island, you can use chopped canned tomatoes. Let the juice drain completely.
- Serve it slightly warm – but not cooked – if it’s chilly outside.
Do Ahead:
- The tomato mixture can be made up to 1 day ahead.
- The baguette can be fried one day ahead and heated in the toaster when ready to serve. But only if you are serving this to company and don’t want to spend your time in the kitchen while they are there. It’s really at it’s best when it’s made fresh.
