The funny thing about this is: I. don’t. even. like. tomatoes. I know, I know, it’s a travesty. You’re all going to cry yourselves to sleep at night now. The world just might end. No, I definitely do NOT have a flair for dramatics, why do you ask?
LIKE THEY’RE SO PRETTY WHY CAN’T I JUST LIKE THEM?!
I don’t know why I don’t like them but I’ve just never gotten on board. Like I can’t bring myself to sprinkle one with salt or balsamic and just eat it. I’m weird, I know. Can someone just fix whatever tastebud I need fixed so that I can enjoy biting into one of these babies? No? Is it a lost cause? Am I rambling? Are you even here anymore?
Let me tell you what I DO love: bruschetta. I will DEFF hop on board for some bruschetta. Especially with all the garlic. Nom.
To be honest, most of the appeal comes from the crispy, toasty, crunchy bread. I’ll be all over that all day errEday. Don’t act surprised… I may have been quoted at one point in my life as saying, “when it comes to bread – I put the D in Diva.” No, I do not know what that means. And no, I do not believe I was intoxicated when I said that. Please speak with my college roomies (LJ & Brittyboo) for further comment.
Dat bread doe.
Wanna know a secret? You should definitely toast your bread and then RUB it with a garlic clove. oh yes. oh yes, you should. The only reason I didn’t was because I wasn’t thinking clearly. (I was intoxicated… Just kidding. Kind of. WINE FOR EVERYONE).
Cannnnn I just put that bruschetta topping on everything? THE COLORS. It’s so pretty. I want it on chicken. and sweet potatoes. and ice crea- wait what? ummmm. things just got a little weird.
Two Tone Bruschetta
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- 1 red heirloom tomato
- 1 yellow heirloom tomato
- 1 loaf french bread (or your bread of choice – I used a country loaf)
- 1/8 cup extra virgin olive oil + more for brushing
- 3 garlic cloves
- basil (approximately 6 leaves)
- salt & pepper to taste
- Preheat the oven to 400 degrees
- Remove the seeds, dice the tomatoes, and set aside in a bowl. Finely mince the garlic cloves and throw into the bowl of tomatoes (if you don’t actually throw it, you’re just not doing it right…). Pour olive oil into the bowl and mix ingredients together. Add a pinch of salt and pepper to taste.
- Cut bread into slices, lay slices flat on a baking sheet, and brush tops with olive oil. Toast for 5 minutes (until the bread turns golden on top).
- Spoon the tomato mixture onto the tops of the slices and enjoy!
- Calories: 1391
- Sugar: 13
- Sodium: 2109
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 226
- Protein: 49
- Cholesterol: 0
FINE. You can have one slice.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen