Learn why you want to use both red and orange tomatoes to make this simple summer tomato bruschetta recipe. It’s one you will want to make over and over again.
There’s nothing like a ripe summer tomato. One of my favorite ways to eat them is as bruschetta. I wish I could grow them here in Pennsylvania, however, I do not have the space, nor enough sun to grow great big juicy tomatoes. Even the people I know who grow them here typically have to wait until August for their harvest, and by October, we sometimes have snow.
So when we go to the beach in Virginia we always take advantage of the farmers market tomatoes and use them in everything from salads, on pasta, or even a good old BLT. I also like to make fresh tomato and basil pasta as often as possible when summer ripe tomatoes are available.
Bruschetta which is super simple to make and a big crowd pleaser. I typically pick up a golden tomatoes along with several large red ones. Golden tomatoes have less acid and the color contrast makes the overall dish look great. You can make this any time of year, but they taste best with summer tomatoes fresh from the garden.
- 1 fresh baguette sliced thin
- 3 large Red Tomateos
- 1 large Golden Tomato
- 1/2 c olive oil
- 2 cloves of garlic
- Parmesan cheese, grated
- Chop tomatoes and place in a large bowl and set aside.
- Brush or drizzle olive oil on both sides of the bread rounds
- Brown bread in the broiler until it is golden brown on both sides about 3 minutes on each side
- Cut garlic clove in half and rub on one side of the bread.
- Transfer tomatoes into a new bowl reserving the liquid.
- Spoon a little of the tomato liquid on the bread.
- Top with tomatoes and grated Parmesan.
- Sprinkle with salt.