Someone from work wanted a recipe for a fresh tomato bruschetta. I thought tomato season was a little past its prime, but you sure wouldn’t have known it based on the many varieties at the Saint Paul Farmer’s Market yesterday. Here’s the recipe if you can still find a local heirloom or two.
8 ripe plum or heirloom tomatoes, seeded and diced
2 tablespoons finely minced garlic
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1 teaspoon finely minced fresh tarragon or thyme
1/4 teaspoon crushed red pepper flakes (optional)
1/8 cup salt packed capers, rinsed and chopped (optional)
Kosher salt and freshly ground black pepper to taste
2 baguettes, cut in 1/2-inch-thick slices
Olive oil for brushing bread slices
6 cloves garlic, cut in half
Fresh Mozzarella, thinly sliced
In a bowl, mix all ingredients except bread, olive oil for brushing, garlic cloves and mozzarella. Add salt and pepper to taste. Set aside, unrefrigerated, for up to 3 hours.
Heat oven to 350°F. Brush bread slices with a little olive oil and toast both sides of the bread on a baking sheet until lightly browned. Rub cut side of garlic on each slice of toasted bread.
Add one slice of mozzarella on each baguette slice and top with tablespoon of the tomato mixture. Broil until cheese melts or skip that and serve room temperature. Garnish with small basil leaf on each if desired.