Heirloom Bruschetta Food in Pixels

I grew up eating bread and tomato as afternoon snack. My paternal grandfather owned a vegetable garden at the edge of my hometown. He died when I was very young so I don’t have many memories of him but summer spent eating Italian Ciabatta and fresh tomatoes straight from the plant is one of them. Today, like back than, heirloom tomato bruschetta is a big passion for my family and me. My grandfather use to toast the bread on the grill, now we use out home toaster, it’s not the same thing but it’s close enough!

Heirloom Bruschetta Food in Pixels

A good secret for a perfect heirloom tomato bruschetta is to cut a garlic clove in half and spread it on the warm bread; it’s a trick that never fails. A big variety of tomatoes in on the market but the heirloom are our absolute favorite. Yesterday we saw them for the first time this season at the supermarket and we couldn’t resist! After work, Roberto and I had a wonderful time enjoying our beloved bruschetta!

Heirloom Bruschetta Food in Pixels

Heirloom Tomato Bruschetta
  • 1 loaf of Italian ciabatta bread
  • 4 heirloom tomatoes
  • 5 garlic cloves
  • 1 cup of thinly chopped parsley
  • ¼ cup extra virgin olive oil
  • salt and pepper
  • fresh basil leafs as decoration
  1. cut the bread in ½ inch slices
  2. toast the bread slices in the oven or in the toaster for a few minutes
  3. meanwhile wash the heirloom tomatoes and slice them, set aside
  4. incorporate the parsley and the olive oil
  5. chop 4 cloves of garlic in small pieces and add them to the parley and oil
  6. mix well
  7. when the bread is ready cut the remaining garlic clove in half and spread it lightly over all the bread
  8. top the bread with the tomato slices
  9. using a spoon spread the parsley mixture over the tomatoes
  10. top with salt, pepper and the basil leafs
  11. enjoy right away



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