Rainbow Tomato Bruschetta Recipe

Ingredients
<br>- 1 (3/4 pound) seeded baguette
<br>- 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
<br>- 3 tablespoons extra virgin olive oil
<br>- 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves
<br>- Salt and pepper
<br><p></p>Directions
<br>step 1: Cut seeded baguette diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450 degrees F regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.
<br>step 2: Rinse and core tomatoes. For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle extra-virgin olive oil evenly over tomatoes; sprinkle with chopped fresh herbs. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.
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Ingredients
- 1 (3/4 pound) seeded baguette
- 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves
- Salt and pepper

Directions
step 1: Cut seeded baguette diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450 degrees F regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.
step 2: Rinse and core tomatoes. For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle extra-virgin olive oil evenly over tomatoes; sprinkle with chopped fresh herbs. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.

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