Bruschetta is the taste of summer. So easy and so delicious, the simplicity of this dish accentuates the freshness of the tomatoes and basil. Choose your tomatoes wisely cause there’s no hope of hiding mediocre ingredients behind technique or presentation. Ripe, in-season, full of flavor tomatoes are the most important ingredient. A mix of heirloom varieties works well – they offer a rainbow of colors and a blend of flavors. A lot of recipes say to seed the tomatoes, but if using heirlooms it’s often preferred to embrace their natural juiciness and all the juice can soak into the toasts adding even more flavor. If you’re worried about the juices making your bruschetta soggy, you can use the salt as a garnish at the end, which will help the tomatoes to hold onto their juices until you are ready to serve them.

Also worth noting, bruschetta is pronounced brew-SKET-ta, not brew-SHET-ta.

Tomato Bruschetta

1 pound local, ripe tomatoes, diced
1 red onion, diced
1½ Tbsp fresh basil, chopped
1 baguette

1 Tbsp olive oil
1 ½ tsp balsamic vinegar
½ tsp garlic, chopped
½ tsp salt
⅛ tsp freshly ground black pepper

1. Preheat oven to 375° F.

2. In a small bowl, whisk all dressing ingredients together. Set aside.

3. In a large bowl, combine tomatoes, onion, and basil. Toss with dressing.

4. Slice baguette into 1″ slices, place the slices on a baking sheet and bake until bread is lightly toasted, about three minutes.

5. Top each slice with the tomato mixture and serve.