Receta Tomato Bruschetta
Tomato Bruschetta
You know you are a foodie when you have three different salts in your cabinets. I have the old standby kosher, it is the proverbial black dress of the culinary world. Just like the black dress, it goes well with just about everything.
I have a gray sea salt. It is French and it is called Fleur de Sel. It goes well with lots of food. Generally I add it when I am finished cooking. It tastes softer than the kosher. Not better, just different.
Currently my favorite is the Himalayan pink salt the hubster picked up for me at of all places Costco. Yep, I love this stuff. It is different than the kosher and sea salt.
Which brings me to the recipe I am featuring. These tomatoes are not from my garden, my tomato plants dont have even flowers on them yet. I purchased these vine ripened beauties from whole foods.
I know it seems like a sacrilege to use store bought tomatoes, but I was missing good old summer recipes and this recipe screams summer. Although this recipe was tasty, it wasn’t the home grown tomato flavor that I was looking for. The hubster helped me eat this and agreed that it was good, but no where near as good if I used tomatoes from my garden.
So, I am going to give you this recipe now, in hopes that you will keep it in mind when tomatoes are at their ripest and most enjoyable.
Tomato Bruschetta
Ingredients:
- 4 medium tomatoes
- 1/2 small Vidalia onion diced
- 1 teaspoon Himalayan Pink Sea Salt or Kosher
- 1/2 teaspoon black pepper
- 1/4 cup basil leaves chopped fine
- 1/4 cup olive oil plus more for toasting bread
- French bread slices
Directions:
Dice the tomatoes and add to a medium bowl. Add onions, salt, pepper and basil. Add olive oil. Allow to sit for at least 30 minutes for the flavors to combine.
For the bread, slice and serve as is, or brush with oil and grill in a pan until golden brown. Top with tomato mixture and serve.