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Dry-farmed and heirloom tomatoes both have a reputation for being the juiciest and sweetest, and we can't argue. Mixed with fresh basil and topped onto garlicky toasts, they make the perfect bruschetta.
What You Get
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Slice half of the ciabatta into pieces about ½-inch thick, reserving the rest for another use. Place the pieces on the prepared pan, brush with olive oil, and season with salt. Transfer the pan to the oven and toast until golden, about 5 minutes.
Core and dice the tomatoes. Pick a handful of the basil, toss the stems, and tear the leaves (you should have about ¼ cup torn). In a bowl, toss together the tomatoes, basil, 2 tablespoons olive oil, and ⅛ teaspoon salt. Let rest and marinate, stirring occasionally, 5 minutes.
Rub each slice of bread with the cut side of a clove of garlic. Pile the marinated tomatoes on top, grind with pepper, and serve.