Stonehouse All-Seasons Bruschetta
Quality ingredients are the key to this simple, satisfying dish, and a good dose of vitamins K and C keeps you healthy! Make this version in the winter, and simply sub in fresh seasonal tomatoes in the summer.
- Fresh Baguette
- 8-10 chopped medium fresh tomatoes, when in season (or 1 small can tomatoes, drained)
- 1 large garlic clove, peeled and halved
- 3-4 tbsp Napa Valley Blend, Aglio Olio or North Beach Blend
- 2-3 tbsp any classic Stonehouse EVOO, Garlic, Basil or Rosemary EVOO
- 1 bunch of fresh parsley or basil, chopped
- Maldon Sea Salt Flakes for finishing
Preheat oven to 325F. Slice baguette in half length-wise and toast in the oven for 5 minutes, dry, ie without oil. Dry bread crisps best.
Pull from oven. For both halves, rub the cut side with garlic and drizzle with olive oil. Next spread half of spice blend, then half the chopped herbs, followed by all of the tomatoes, evenly distributed on both halves. Add another drizzle of olive oil and finish with the rest of the spices and chopped herbs, and a final sprinkle of Maldon sea salt flakes. (Having spices and herbs under the tomatoes ensures they don't all fall off!)
Slice baguettes on an angle into serving size pieces, about 8 per side, and serve. Viola!
- Use multi-colored heirloom tomatoes for a visual color pop.
- Add a shmear of ricotta or farmers cheese: Stir to combine ricotta with a drizzle of olive oil (we love Basil or Rosemary for this best, but you might even try Lisbon Lemon for a lighter, summery take), plus salt and pepper to taste. After rubbing the toasted baguette with garlic and olive oil, spread a thin layer over the baguette before topping with tomatoes.
- Finish with a drizzle of Dark Balsamic Vinegar - for this recipe the best choices are our La Resdora Aged Balsamic!
- Finish with Hot Chili or Jalapeño EVOO for a spicy bruschetta!
Photo credit: Erin Scott