I'm enjoying my first try at growing heirloom tomatoes and basil this year. I knew when my friend offered me some of her tomato plants and basil starts that the first thing I'd be making with them was bruschetta! And it has not disappointed. My tomatoes had a nice sweetness to them and also some nice color variation. This is definitely big flavor on a little slice of bread.
1 French baguette (sliced)
Tomatoes (Diced...I used about 20 small cherry-sized tomatoes)
Fresh Basil (Chiffonade...I used about 10 medium-sized leaves)
4 cloves garlic (Minced)
Turn the broiler on high. Make sure rack is low-medium low. Slice the baguette (slicing diagonally will increase surface area). Place on cookie sheet or the like.
Dice tomatoes and place in a bowl. Place the basil leaves directly on top of each other and roll up tightly. On a cutting board, chiffonade the basil. (You can youtube this). Throw in the bowl with the diced tomatoes. Toss with about 2 tablespoons of olive oil, 1/2 tsp kosher salt and set aside.
In a small bowl, mix 2 tablespoons of olive oil with the minced garlic. Set aside-but get your pastry brush ready.
Place bread slices under broiler. Watch closely!!! and pull out when they are only barely beginning to toast (this cuts out any possibility of sogginess).
Brush garlic/olive oil mixture on the slices of bread, followed up with a spoonful of your tomato goodness.