Tomato Bruschetta
You know you are a foodie when you have three different salts in your cabinets. I have the old standby kosher, it is the proverbial black dress of the culinary world. Just like the black dress, it goes well with just about everything.
I have a gray sea salt. It is French and it is called Fleur de Sel. It goes well with lots of food. Generally I add it when I am finished cooking. It tastes softer than the kosher. Not better, just different.
Currently my favorite is the Himalayan pink salt the hubster picked up for me at of all places Costco. Yep, I love this stuff. It is different than the kosher and sea salt.
Which brings me to the recipe I am featuring. These tomatoes are not from my garden, my tomato plants Did not make it this year. Neither did my cucumbers so I am relying on my family and friends to deliver.
Boy have they delivered. I have a huge basket of tomatoes cucumbers and all kinds of peppers.
So, not only have I made this yummy summer dish, I have a few tomatoes and cucumbers left over to make my Garden Salsa and bread and butter pickles.
Tomato Bruschetta
Ingredients:
4 medium tomatoes
1/2 small Vidalia onion diced
1 teaspoon Himalayan Pink Sea Salt or Kosher
1/2 teaspoon black pepper
1/4 cup basil leaves chopped fine
1/4 cup olive oil plus more for toasting bread
French bread slices
Directions:
Dice the tomatoes and add to a medium bowl. Add onions, salt, pepper and basil. Add olive oil. Allow to sit for at least 30 minutes for the flavors to combine.
For the bread, slice and serve as is, or brush with oil and grill in a pan until golden brown. Top with tomato mixture and serve.
Tomato bruschetta is the kind of food I’ll never got sick of, especially made from home grown tomato and basil.
Mmmm this bruschetta looks fresh and delicious.
And I’m jealous if your fleur de sel and pink Himalayan salt lol
I won The Hubs with a bruschetta recipe. It is one of the first things we make with our fresh tomatoes in the summer. I am anxious for them too so there’s no judging from me about using store -bought.
I just bought pink salt. I guess I’m officially a foodie too. My mother had no idea what she was doing by teaching me to cook. I’ve been unleashed.
Love this recipe. I have garden fresh tomatoes and basil right now.
Wishes for tasty dishes,
Linda@Tumbleweed Contessa
My kind of food! When vine ripes aren’t available (or quality is not quite what I want) I cut them up and slow roast them in the oven. I’ve even done this in the middle of winter with canned tomatoes. The result is a fabulous tasting, sweet tomato. Summertime on a plate!
Found Himalayan Pink Salt at Trader Joes last week. Will be interesting to use.