I was visiting a friend the other day when he mentioned he had a garden out back. A garden full of tomatoes that he needed help using up. I eagerly volunteered to assist, and he sent me away with a big bag full of beautiful tomatoes, a few sprigs of basil and rosemary, and a few fat arms of an aloe vera plant. ‘Twas like Christmas came early.
The following day I couldn’t wait to make some bruschetta. When I lived in Toronto and visited my dear friends at GP Farm at least once a week through the fall term I’d eat impressive amounts of bruschetta in September and October, but I haven’t had much luck finding tomatoes as good in Calgary. These were pretty close, if my memory serves me well.
I started with the tomatoes, of course; mostly red, with a few yellow grape for colour and deliciousness. A massive close of beautiful purple garlic was absolutely necessary, along with a bit of minced onion. Finished off with some julienned basil, lots of freshly cracked black pepper, a handful of Parmigianno, and a glug of olive oil (pomace) (USA / Canada), it was a beautiful collection of red and yellow deliciousness.
I served mine on some mozzarella toast, and ran the whole lot under the broiler for about a minute to help take the raw edge off the garlic and melt the Parmigianno. And it was divine. Tomatoey divinity.
In my opinion, a bruschetta recipe is kind of a ridiculous thing. At best, it’s a bruschetta guide. Like garlic? Add more. Don’t. Use less. Super juicy tomaotes? Less olive oil (pomace) (USA / Canada). Think cheese in bruschetta is blasphemy? Leave it out. I don’t mind.
Fresh Tomato Bruschetta
3 roma tomatoes, diced
3 yellow grape tomates, diced
1 garlic clove, minced
3 tbsp onion, minced
1 handful finely grated Parmigianno Reggiano
6–10 basil leaves, julienned
1–2 tbsp olive oil (pomace) (USA / Canada)
Salt & pepper, as needed2 slices bread, to serve
Mozzarella, to serveGently toss the tomatoes, garlic, onion, cheese, basil, and olive oil (pomace) (USA / Canada). Season to taste. Serve over crostini or toasted mozzarella-covered bread. I like to run it under the broiler for a minute or two to warm it up a bit and take the edge off the garlic, otherwise it’s pretty garlicky!
