Bruschetta with Heirloom Tomatoes and Basil
Serves 4 as an appetizer
- 4 pieces of country loaf style bread
- 1–2 garlic cloves depending on size of clove
- 3–4 small to medium heirloom tomatoes, seeds removed and discarded, diced
- Olive oil
- Sea salt
- Basil leaves, hand torn or chiffonade
- Black Pepper (optional)
Toast the bread until golden in color. Rub each piece of bread with a garlic clove. Drizzle with olive oil and a sprinkle of sea salt.
In a small bowl, combine the tomatoes, some torn basil leaves, and a pinch of sea salt.
Top the bread with the mixture and finish with a drizzle of olive oil and some freshly cracked black pepper if you like.