Heirloom Tomato Bruschetta over Pan Fried Bread

Heirloom Tomatoes
Fresh Basil
Olive Oil
Kosher or Sea Salt and Pepper
Garlic, optional
Crusty Baguette

  1. Slice your bread and set aside. Heat your olive oil (and butter, if using) – make sure there’s enough because your bread will absorb it. Add the bread pieces and fry for a minute or two per side, making sure not to let the bread burn. When done, put the pieces on a plate lined with a paper towel. Set aside.
  2. Chop your tomatoes and basil. Put in a bowl and combine with salt, pepper and olive oil. If you opt to use the garlic, finely chop or mince a clove or two into the mixture. Don’t be stingy with the salt, you’ll want to offset the olive oil; just remember to keep tasting to make sure it’s not too much.
  3. Place your bread slices on a plate, top with the tomato mixture, and enjoy!