Rainbow Tomato Bruschetta
Yield
Makes 8 servings
from Sunset magazine, SEPTEMBER 2001
Ingredients:
1 baguette (about 3/4 lb. long, skinny French bread)
2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves (traditionally basil leaves)
Season to taste with salt and pepper
Preparation:
1. Cut 1 baguette (about 3/4 lb. long, skinny French bread) diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.
2. Rinse and core 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small). For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.
Author
Topic: Rainbow Tomato Bruschetta (Read 4345 times)
