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Summer Tomato Bruschetta

 IMGP2164I never understood the appeal of bruschetta.  This might have something to do with the fact that I had apparently never eaten great bruschetta.  I had only experienced the worst that bruschetta had to offer.  Subpar bread with tasteless, out-of-season tomatoes.  I was not impressed.

Fast forward a few years to me staring at a huge bowl of various tomatoes from our garden.  I was drowning in them. I was running out of ways to prepare them without completely sacrificing their freshness by cooking them as if they were their canned, barely related counterparts.  Enter the Internet.  After spending about an hour reading recipes and information about bruschetta, I put down the computer and picked up my tomatoes.  After a survey of the refrigerator and the time I had on hand, this bruschetta was born.

If you love tomato season like I do, then you will love this bruschetta.  It is my favorite kind of recipe-simple to make, yet tastes like you spent hours working on it.  I like to use the heirloom tomatoes we grow here at the farm.  Their mix of colors and flavors give this a completely new dimension. Every time I make this, I am amazed at the depth of flavor.  It never disappoints.  That is, until I realize that someone else has eaten the last piece.

Summer Tomato Bruschetta

1 baguette, sliced 1/4 inch thick

2 cloves garlic, peeled

8 ounces fresh heirloom tomatoes, cut into chunks

1 ounce sun-dried tomatoes packed in oil, chopped roughly

2 ounces extra virgin olive oil

2 Tablespoons balsamic vinegar

1/4 cup fresh basil leaves, roughly chopped

1/4 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1 ounce parmesan cheese, shaved

Preheat oven to 375 degrees.  Arrange bread slices in single layer on baking sheet.  Bake in oven until lightly toasted.  Remove and set aside to cool.

Combine tomatoes, olive oil, vinegar, basil, salt, and pepper in a medium bowl.  Set aside and allow to rest at least 10 minutes.  Shave parmesan cheese with vegetable peeler.  Set both aside.

Preheat broiler while assembling bruschetta.  Rub the top of each bread slice with a peeled garlic clove.  Stir tomato mixture before spooning onto bread slices.  Top each slice with shaved cheese.  Broil until cheese is just melted.  Serve immediately.

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