Tomato season is upon us, and nothing makes me happier than using a super simple recipe to enjoy the savory fruits in all their natural glory. Heirlooms come in a spectrum of hues from brownish purple to light green, and unlike other varieties, coloration does not determine ripeness. Ripe tomatoes have a slight give when pressed, not to be confused with soft spots or bruises, and more often than not, they require a few days on your countertop before hitting their peak. Don’t be scared off by scabby patches on the bottom side—simply trim those off with the stems. Whether or not you choose to remove the skin is a personal preference, though if you haven’t tried before, it does add an element of refinement to the dish. The secret to good bruschetta is a well-drained, yet juicy topping and a strong crostini to support it. Follow these easy steps for a fresh, seasonal hors d’ouvre or appetizer any night of the week.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 10-12 pieces
Ingredients:
1 lb. (500g) heirloom tomatoes (ripe)
½ baguette, slightly stale
½ tsp. herbs de Provence
3 Tbsp. extra virgin olive oil, divided
sea salt & white pepper
2 Tbsp. red wine vinegar
½ tsp. Esplette
¼ cup finely diced shallot
¼ cup basil chiffonade (6-8 leaves)
2 oz. fresh goat cheese, crumbled
Technique:
- Peel (optional), remove seeds and dice the tomatoes into ¼” pieces. Allow them to drain in a colander while preparing the other ingredients (15 minutes).
- Preheat the oven to 350˚F. Slice the baguette, slightly less than ½” thick on the bias. Line a sheet pan with foil, lay out slices and season with herbs de Provence, 1T olive oil, salt and pepper. Bake for 5 minutes, turn over the crostini, rotate the tray and return to the oven for 5-6 minutes, until firm in the center.
- Right before serving, add the remaining ingredients to the tomatoes (except goat cheese) and mix gently. Season to taste with salt.
- Spoon 2-3T onto each crostini and sprinkle with crumbled goat cheese.
Miel et Lavande 