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.
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Topic: Rainbow Tomato Bruschetta (Read 2519 times)
