Mangled version of bruschetta with tomatoes and basil
I know that technically bruschetta is just bread that has been broiled and then smothered with olive oil and garlic, and really resembles toast more than anything else. And I have no problem with that. But I’m not sure what else to call the deliciousness you see above other than bruschetta, so there you go. Follow these simple instructions and bask in the glory of this dish!
First, cut up some ripe tomatoes, and get rid of some of the seeds and goop. Put the small pieces into a strainer over a bowl for a couple minutes to get rid of some of the additional liquid. Coarsely chop a few fresh basil leaves and throw them in with the tomatoes. Sprinkle with salt and pepper and mix everything together. Take a few slices of bread (you can use a baguette, sourdough, or any bread that you like the flavor of. I think I used a Pugliese because that’s what looked good at the store), and butter them lightly with butter or Earth Balance or your buttery spread of choice. Heat some olive oil in a skillet over medium heat. When hot add the bread and grill on both sides. My oven acts like it’s going to melt or combust if I try to turn on the broiler; so for me, crispy, buttery, oily bread is best achieved in a skillet. Once the bread is grilled to your liking, move it to a plate. Spread one side with the amazing homemade pesto you have in your fridge, and then top with the tomato mixture. I made a couple without pesto, and, while delightful, they were no match for the pesto ones. I plan to eat this every day, or until I run out of tomatoes.
Possible variations abound: spread with a delicious goat cheese before adding the tomatoes, drizzle the tomatoes with balsamic vinegar, add another vegetable to the tomatoes (red pepper, cucumber, even avocado might be awesome).
