Early last week I found a giant heirloom tomato in my garden that should have been picked a few days sooner. If I didn’t want it to go to waste, I needed an immediate use for it. Since we had a guest coming over that night for snacks and drinks, I had to think of something immediate AND easy to prepare. Bruschetta was the first thing that popped into my head since we had a loaf of roasted garlic bread on hand already.
A quick search for bruschetta on Pinterest (which is the first place I search for cooking ideas these days) led me to the bruschetta with tomato and basil recipe on Simply Recipes. I had everything the recipe called for on hand and was able to have this bruschetta topping ready for the roasted garlic bread just a few minutes after our guest arrived.
This bruschetta was so good that I’ve made it for dinner thrice more in the last six days. This bruschetta is good enough that I don’t think we’ll tire of it this summer. I’m confident that nearly every ripe tomato I pull out of the garden for the rest of the summer is going to be turned into a bruschetta topping. It’s easy to make (especially on hot August weeknights when I’m tired and don’t really want to cook) and the only ingredient I don’t always have on hand is a loaf of fresh bread.
I made very few changes to the recipe from Simply Recipes. I have been substituting heirloom tomatoes from my garden for the plum tomatoes. Since heirlooms are a lot juicier than plum tomatoes, I’ve taken to chopping the tomatoes and letting them drain for about 10 minutes in a small colander set over a bowl. I haven’t been scooping out the seeds from my tomatoes as we don’t mind them in a dish like this. The only other real alteration to the recipe I’ve made is adding a pinch of crushed red pepper flakes to each batch for a little hint of spice.