These bruschetta originated in New Jersey, where the local summer tomatoes are the tastiest imaginable. Most bruschetta recipes called for chopped tomatoes, but this one uses slices of tomatoes. If you have homegrown or local tomatoes, using tomato slabs will make a divine difference. In Oregon we don’t have the bonanza of tomatoes like Jersey, but I can find excellent large cherry tomatoes throughout the summer and occasionally some large tomatoes. The original approach for these called for pan-frying the bread in oil. I’ve found you can get the same effect with a mixture of tahini and water. Tahini also plays a crucial role in the drizzle. No oil here, but no sacrifice either.
Makes 10 bruschetta—can be adjusted up or down
First, on a cookie sheet, make the “loaded” tomato slices.
Lay out the tomato slices on the cookie sheet.
10 large tomato slices, about 1/2” thick
Season each tomato slice with
Freshly ground black pepper
Spread garlic and shallots on each tomato slice.
Very finely chopped garlic and shallots mixed together (1 large clove garlic and about the equivalent amount of shallot)
Then, on top of the garlic and shallots, spoon on
Very finely chopped basil and parsley (about 3/8 cup of leaves each, then chop them)
Finally, drizzle this quick dressing on top right before serving. (Whisk them or shake them together in a small bowl or jar.)
3 Tablespoons water
1 Tablespoon tahini
1 Tablespoon balsamic vinegar (use the expensive stuff if you have it)
Toast the bread and finish the bruschetta.
Instead of using oil, mix or whisk tahini and water together in a small bowl to create a thin sauce.
1.5 Tablespoons water
1 Tablespoon tahini
Preheat a large non-stick skillet and/or a griddle. Brush bread on both side with the tahini-water mixture.
10 slices of great bread. Breads called “battards” work well. French bread too. (Italian and ciabatta loaves ten to have too many air holes.)
Pan-fry the slices on the first side. When they are just brown, flip them over. While the bottom browns, put a loaded tomato slice onto each one and let that warm a little bit.
Timing: Under 30 minutes; once you start toasting the bread in the pan, these will take about 10 minutes.
Nutrition: Whole-food unprocessed; WFPBNO
Gluten-free if you use gluten-free bread