Tomato bruschetta is a very simple recipe that can be made when in the mood for a light sandwich. The tomatoes used are fresh and marinated in olive oil. salt & pepper, and balsamic vinegar. The tomatoes are paired with a freshly cut toasted sourdough with a hint of fresh garlic clove rubbed on it. For optimal enjoyment, top the sandwich with olive oil, sea salt, and basil.
This tomato bruschetta sandwich is a perfect summer snack or in between lunch that can be enjoyed alone or with friends and family. Most importantly, it’s also very healthy and free from junk.
6 tablespoons extra-virgin olive oil, divided, plus more as needed
3 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
4 to 6 medium heirloom tomatoes, roughly chopped
6 slices The Rustik Oven™ Sourdough
2 garlic cloves, halved
Fresh basil and flaky sea salt, to garnish
1. Whisk 3 tablespoons of olive oil, balsamic vinegar with a pinch of salt & pepper in a medium-size bowl, Chop your tomatoes and add in the mixture. Toss the mixture gently and taste. You can add more salt & pepper as needed.
2. Heat your olive oil in a large skillet under medium heat. Slice your sourdough, add 2 slices at a time into the pan, toast for approx. 2 minutes on each side until golden crispy brown. You can add more oil as needed. When the sourdoughs are toasted, cut fresh garlic and rub it on each piece of toasts, sprinkle salt, and set aside.
3. Add 2-5 spoon full of some of the tomato mixtures on each slice of toast, sprinkle some basil leaves, flaky sea salt, and drizzle with oil.
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