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Mixed heirloom tomato bruschetta

Recipe by:Executive Chef Ben Mattman
JW Marriott Hotel, San Francisco

Ingredients

  • 4 assorted heirloom tomatoes, diced
    1/2 tsp. minced garlic
    2 tbsp. finely cut basil
    3 tbsp. extra virgin olive oil, divided use
    Salt and fresh ground black pepper, to taste
    1/2 of a crusty baguette
    1 clove garlic

Directions

In a bowl, combine tomatoes, minced garlic, basil, 2 tbsp. of the olive oil, salt and pepper. Stir gently to blend flavors.

Slice baguette on a bias into 1/4-inch-thick slices. Drizzle slices with remaining 1 tbsp. olive oil. Grill over high heat, charring and turning until crisp.

Remove from heat and rub bread with the raw garlic clove. Pile bruschetta mix on top of baguette slices.

If desired, top with your choice of cheese, such as Parmesan or Point Reyes Blue. Or, top with torn basil and drizzle with aged balsamic vinegar.

Makes about 12 slices

Califonia Bountiful