Heirloom Tomato Bruschette


Source: The Olive Oil Source
September 01, 2010

Makes 12-15 appetizer servings

Crusty country or French bread
2 cloves garlic, peeled
2 tablespoons The Olive Oil Source medium-flavor extra virgin olive oil
1 tomato, cut in half

1 tablespoon The Olive Oil Source medium-flavor extra virgin olive oil
3 cloves minced garlic
2 lbs. peeled, rough chopped tomatoes
1 tablespoon red wine vinegar
½ teaspoon vanilla extract (preferably Mexican for the spice it imparts)
¼ cup chopped fresh basil
Sea salt and freshly-ground black pepper

Prepare the bruschette by cutting the bread into ½ inch slices. Grill over fire or toast under broiler until edges are crisp and brown. Remove from heat and roughly rub with garlic clove. Brush or drizzle with oil and rub with open side of tomato. Set aside while preparing the topping.

Heat oil in non-stick pan over low heat and sauté garlic for 1 minute. Add the tomatoes, vinegar and vanilla. Increase the heat to medium-high and cook for 10-15 minutes. Adjust seasoning with salt and pepper and add the basil, cooking for one additional minute.

Mound a small amount of topping on each slice and serve warm or at room temperature.