Baby Heirloom Tomato Bruschetta
Black olives are kind of a big deal with all the girls in this house. Littlest One insists (and I am happy to accommodate) on double olives when we order pizza while my Big Girl inhales them almost daily as an afternoon snack. So, adding sliced black olives to a quick and easy bruschetta seemed completely logical and was , as we all agreed, a delicious choice.
Sometimes the simplest flavors are the best and this bruschetta was a perfect accompaniment to our pasta dinner. The baby heirloom tomatoes are definitely more colorful than “regular” tomatoes but, really, whatever you’ve got available will work here. Same with the balsamic – the darker vinegar is suitable but I just prefer the white variety because it lets the colors of the heirloom tomatoes shine through.
- 1 - medium size baguette
- 1½ cups tomatoes, quartered and seeded
- 3 cloves garlic, minced
- ¼ cup flat-leaf parsley, chopped
- 1 Tablespoon white balsamic vinegar
- salt and pepper, to taste
- Preheat oven to 350°
- Slice baguette at a slight angle, approx. 1" thick.
- In a small bowl, combine together tomatoes, garlic, parsley, white balsamic, salt, and pepper. Stir well and adjust seasoning to taste.
- Spread baguette slices on a prepared baking sheet. Spoon tomato mixture evenly onto each slice.
- Bake 5-7 minutes. Serve warm.