Tomato Bruschetta

Ingredients

• 2 pieces San Marzano Tomatoes (ripe, firm, low water content)
• 2 pieces Vizuvio Tomatoes (firm, low moisture)
• 2 pieces Yellow D'aino Tomatoes (sweet yellow heirloom)
• 15 leaves Fresh Basil Leaves (roughly torn)
• 3 tablespoons Extra Virgin Olive Oil (high-quality)
• 1 teaspoon Balsamic Vinegar (adds acidity)
• 0.5 teaspoon Dry Oregano (ground)
• 0.5 teaspoon Salt (sea salt)
• 8 slices Sourdough Bread (thick slices, about 1/2 inch)
• 2 cloves Garlic Cloves (peeled)

Instructions

1. Dice Tomatoes

   Cut the San Marzano, Vizuvio, and Yellow D'aino tomatoes into small cubes and place them in a mixing bowl.

   Time: PT5M

2. Add Herbs and Dressing

   Roughly tear the fresh basil leaves and add to the bowl. Drizzle the extra virgin olive oil, add the balsamic vinegar, sprinkle dry oregano and salt, then stir gently to combine.

   Time: PT2M

3. Let Tomato Mixture Rest

   Cover the bowl with plastic wrap and let the mixture sit at room temperature for at least 30 minutes so the flavors meld.

   Time: PT30M

4. Slice Bread

   Cut the sourdough loaf into thick slices about ½ inch thick using a serrated bread knife.

   Time: PT2M

5. Preheat Griddle

   Place the griddle pan over medium‑high heat and allow it to become very hot.

   Time: PT2M

   Temperature: medium‑high

6. Toast Bread

   Lay the bread slices on the hot griddle, toast until golden brown and crisp on the first side, then flip and toast the other side.

   Time: PT6M

   Temperature: medium‑high

7. Garlic Rub

   While the bread is still warm, gently rub each slice on both sides with a peeled garlic clove.

   Time: PT1M

8. Assemble Bruschetta

   Spoon a generous amount of the rested tomato mixture onto each toasted slice, drizzle a little of the olive‑oil‑balsamic dressing over the top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

3 g