Summer Bruschetta


RECIPE:  Crostini with Heirloom Tomato Bruschetta

For Crostini:
-1 Wildflour Baguette ( great use for day old bread!)
-Extra virgin olive oil
-1 whole peeled garlic clove, sliced in half

Preheat oven to 425 F.
Slice the bread into 1/2 inch thick slices, at an angle to create longer slices.  Brush the tops of each slice of bread with olive oil, and rub the tops with clove to add a light garlic flavor.
Place onto broiler pan, or metal baking sheet.  Place in oven for 8-10 minutes, or until bread is lightly browned.

While the bread is baking prepare the bruschetta.

For Bruschetta:
-2 cups mixed color tomatoes, cherry if available
-6-8 large basil leaves
-1 garlic clove, minced ( use the clove leftover from preparing the bread)
-2 Tbsp. Extra Virgin Olive oil
-pinch sea salt
optional - pinch of red pepper flakes

Cut the tomatoes into 1/4 inch pieces.  If the tomatoes are very wet or contain lots of seeds, place cut tomatoes in a colander and drain excess liquid and seeds.  Cut the basil into very thin strips ( chiffonade).  Place the tomatoes in a glass or ceramic bowl.  Add the garlic, basil, olive oil and sea salt to taste.  Stir to combine.  The Bruschetta can be prepared in advance and refrigerated up to one day in advance, but is best served at room temperature.

Arrange the crostini around the edges of a plate and place the Bruschetta in a small bowl in the center of the plate.  Spoon Bruschetta over warm crostini and enjoy!  Pair with your favorite summer wine for an easy and elegant appetizer!