Recipe: Summer Heirloom Tomato Bruschetta
Recipe by Sigona’s shopper Luisa Ormonde of Luisa’s Catering. Luisa says: Even my boyfriend who says he hates raw tomatoes scarfed these down. How can you not— tomatoes are at their peak right now and are super sweet and delicious! If you don’t want to grill the bread you can just toast it in the oven. Serves 8.
- assorted heirloom tomatoes, chopped
- green bell pepper, peeled and diced
- fresh basil, hand torn
- quality extra virgin olive oil (such as Sigona’s Fresh Press Extra Virgin Olive Oil, try our Arbosana varietal)
- quality balsamic vinegar (such as Sigona’s Traditional Balsamic, aged up to 18 years)
- kosher salt and fresh ground black pepper
- 1 fresh baguette
How to make it:
1. Brush bread slices with olive oil. Toast the slices of bread on both sides under the broiler or on a barbecue. Rub them all over with the garlic while they are still hot.
2. Mix tomatoes with bell pepper and basil. Season with salt and pepper, and drizzle with olive oil and balsamic. Let them marinate in the fridge for a while.
3. Top grilled bread with tomato mixture and serve the bruschetta immediately.