Bruschetta Topped With Heirloom Tomatoes is what we’re having for dinner tonight. Bruschetta is an Italian appetizer of toasted bread with toppings. The name comes from the Italian word for “burn” because the bread is grilled until slightly charred.

Living in the mountains of Tennessee, it’s taken us a while to find a good Farmers’ market near us, but we did. This Farmers’ market is run by an Amish community in the next town over. All seasonal produce, homemade breads, jams, canned goods, and fresh herbs from their farm to your table! Supporting the local farmers is important to me, and I can’t wait to see what they’re offering up on my next visit.🥖🍅🍆🫐🥔🧅🥦🍏🌽

Prep Time: 10 minutes
Cook Time: 16 to 20 minutes
Total Time: 30 minutes
Yields: 6 to 8 servings
Equipment: 1 (10-inch) sautè pan, cooking tweezers or tongs, serrated bread knife, chef’s knife, cutting board, 3 medium-sized bowls

Ingredients:
1 loaf of artisan Tuscan loaf, sliced into 10 (1-inch) slices, toasted
2 whole garlic cloves
5 heirloom tomatoes, large dice
1 cup of extra virgin olive oil; this amount may vary
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of red wine vinegar
1 tablespoon of granulated sugar
1 cup of fresh Mozzarella cheese, large dice
1 1/2 cups of Genoa salami, large dice, optional
1/2 cup of fresh tarragon leaves, finely chopped
1/2 cup of fresh basil leaves, torn, plus more for garnish
*E.V.O.O. for garnish

Instructions:
Prep all the toppings for the bruschetta and place them into bowls. Into the bowl with the diced heirloom tomatoes, add the sugar, red wine vinegar, Kosher salt, and fresh ground pepper to taste. Mix to combine.

Preheat a sautè pan over medium heat. Add 1/8 cup of olive oil to the hot pan. Sprinkle Kosher salt and fresh ground black pepper to taste on the first two sides of the bread. Seasoned side down, place the slices of bread into the pan. Season the top side with salt and pepper as well. Cook until golden brown, 1 to 2 minutes. Flip and toast the bread on the other side.

Once the bread is toasted and golden brown, rub a garlic clove over one side of the hot toasted bread. Repeat this process until all the bread is toasted and rubbed with garlic.

Place two slices of bread onto a serving plate. Spoon on the heirloom tomatoes, Genoa salami, and fresh mozzarella. Garnish with minced tarragon and torn basil leaves. Lightly drizzle over the top of the bruschettas with a good E.V.O.O.

There you have it, my Bruschetta Topped With Heirloom Tomatoes.

Notes:
1) Preheat your pan over medium heat before adding olive oil.

2) *E.V.O.O. is the acronym for extra virgin olive oil.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/