Continuing the back 2 back series with tomato brus! Yeah, that’s what I’m calling them now. Saying and typing the whole thing is such a mouthful. I’ll be first to say that I’m not a big fan of raw tomatoes with the exception of salsas, but even that is somewhat cooked with some sort of citrus acid. I think this is because I haven’t tasted like a real, bona-fide, good, fresh tomatoes. Occasionally I would eat raw cherry tomatoes but if I can avoid it, I would.
My brus here are topped with cooked tomatoes, but if you manage to find really good tomatoes, you don’t need a lot of seasoning or cooking. I always have this perception that tomato brus are such old school appetizers but the appeal has not been lost with time. Again, I could just eat a few pieces of this and call it a meal, so for those on portion control…this could be the dish for you.
TOMATO BRUSCHETTA RECIPE
1 large clove of garlic, chopped
1 clove of garlic, for rubbing
1 tomato, chopped (for two slices of baguette)
1 teaspoon of balsamic vinegar
Fresh basil leaves, chiffonade
A pinch of salt
Few slices of baguette
1. Pour some olive oil on your baguettes and toast them on the grill. Rub a garlic clove on both sides while it’s still hot.
2. Sautee the garlic in olive oil and toss in your chopped tomatoes. Season with salt and pepper and some balsamic vinegar. Lastly, toss in the basil leaves.
3. Plate your tomatoes on top of the bread and sprinkle some parmesan on top. Eat while it’s still warm.
Back 2 Back with Mushroom Bruschetta