Heirloom Tomato Bruschetta

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Vintage Cookery

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Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta, best enjoyed durring summer in peak tomato season! Take your kinfe skills and dice up some ripe tomatoes and enjoy their perfect flavor in all of its glory. This makes a great topping for chicken, toasted crustini, or by itself!

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

~Chef Austin Merath



2 L Heirloom Tomatoes, Diced

2 Cloves Fresh Garlic, Minced

1 Shallot, Minced

2 Sprigs of Fresh Basil, Stemmed, Chiffonade (Rolled and Cut into Ribbons)

2 springs of fresh oregano, stemmed, and chiffonade

extra virgin olive oil

balsamic vinegar

black pepper, fresh cracked

Sea Salt


Step 1
Combine tomatoes, garlic, shallots, basil, and oregano into a mixing bowl and toss. Let sit for a few minutes and and drain excess tomato water that may pool up.

Step 2
Drizzle with a few tablespoons of extra virgin olive oil and balsamic vinegar and toss. Season with salt and pepper to taste. Use this for topping for omelets, chicken, or toasted french baguette slices as an appetizer.

What does "to taste" mean?
The term to taste is never an exact amount. It means to add a small amount of salt, which brings out the natural flavors or your food, a little bit at a time and then tasting it. This usually is at then end of the cooking processes before it is served. You keep adding and then tasting until your food taste "foody". Try to taste your food without any salt, then notice the difference each addition of salt makes. You want to stop when your food taste flavorful and not bland. Salt will make your tomatoes taste more tomatoey, potatoes taste more potatoey, and meat taste more meaty. Salt does not make food taste salty UNLESS you add TOO MUCH salt. It is trial and error, but it a necessary skill of cooking.


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