August 25, 2014

Late Summer Bruschetta

Working at a food company means that I often get to eat really delectable lunches. A few weeks ago, one of my bosses put together some crusty bread with homemade mayonnaise, heirloom tomatoes and basil while my other boss took pictures of us eating it. Let's hope a picture of me stuffing lunch in my face does not surface. I decided to borrow that combination of flavors for a late summer bruschetta using some heirloom tomatoes from my trip to Long Island this past weekend. 
Alan and I, and another food loving couple started our trip at The Old Field Vineyards in Southold, NY, where we shared a bottle of Blanc de Noir alongside the grapevines, the chickens and a large white goose. We noshed on sandwiches from North Fork Table Inn's Lunch Truck. And on our way back towards home, we stopped off at Harbes Family Farm for tomatoes, eggplant, squash and of course, some apple cider donuts fresh and hot from the fryer. Man, I'm gonna miss summer.  Before all the ruby red tomatoes go bye-bye, make sure that you try out this little twist on classic bruschetta and let me know how you like it...


Serves 2-4

12 diagonal 1/2-inch slices of baguette
2 medium ripe tomatoes, diced
1/4 cup chopped fresh basil leaves
2 small cloves garlic, one whole, one minced
2 tablespoons mayonnaise, preferably homemade
Coarse salt
Freshly ground black pepper
Olive oil

1. Lightly toast the baguette slices in the oven on both sides until light brown.

2. Meanwhile, toss the tomatoes basil and minced clove of garlic together in a bowl with a nice pinch of salt and pepper.

3. Slice the tip off of the remaining clove of garlic and rub the tops of the toasted pieces of baguette with the exposed side of the garlic.

4. Lightly coat each piece of baguette with some mayo and sprinkle all pieces with a bit of salt and pepper.

5. Place the baguette slices on a serving plate, and top each piece with some tomato salad.

6. Drizzle delicately with a bit of olive oil. 

7. Save any leftover tomato juices on the side for dipping extra bread, or to make risotto or salad dressing.  Guests can also drizzle some tomato juices on their bruschetta.

Bruschetta photos by Alan Foreman

No comments:

Post a Comment