Heirloom Tomato Bruschetta on Buttery Sourdough Toast

Serious question, when you are out dining at an Italian restaurant or any restaurant, what is your favorite go to starter? Tomato Bruschetta! Me too! This summery bruschetta is the perfect starter or dish for when you host or for your at home dinner.

Prep:
30
minutes
Cook:
15
minutes
TOtal:
45
minutes

Ingredients

  • Half of a round sourdough loaf, brushed with butter (1/4 cup melted)
  • 2 Heirloom tomatoes, chopped
  • 1/4 Cup fresh basil leaves, thinly sliced + extra for garnish (optional)
  • 1 TBSP olive oil
  • 1 TBSP balsamic vinegar
  • 1-1 and 1/2 TBSP minced garlic
  • 1/4 TSP black pepper
  • 1/2 TSP salt

Instructions

  1. Prepare a baking sheet with foil and non stick spray.
  2. Slice your sourdough bread into little toasts. Shape and size does not play a huge factor. Cut enough to account for an average of 2+ per person. When done set aside.
  3. Chop your tomatoes and place in a bowl, thinly slice your fresh basil and add to the same bowl. Add olive oil, balsamic vinegar, minced garlic, black pepper and salt.
  4. Mix well, cover and place in the fridge for at least 30 minutes before serving.
  5. When ready to serve, pre-heat oven to 350 degrees. Melt 1/4 cup butter and brush your cut toasts with melted butter. Sprinkle salt on top and place in the oven to bake for 10-15 minutes or until golden brown. Bread should be soft (not soggy) and outside should be crisp.
  6. When done, remove from heat and using a slotted spoon, scoop small amounts of the mixture onto each toast, garnish with extra basil if desired and serve right away.
  7. ENJOY!