By the Gracious Vegan
I owe this preparation to Chris J. from New Jersey. The big lesson here is "less is more," something I usually don't practice enough in my cooking. This recipe works best (or exclusively) during peak tomato season, because you're using thick tomato slices, not chopped tomatoes. If the tomatoes are "real" and "ripe," there's nothing like this in the world.
Slice the tomato(es) into thick (1/2") slices to match shape of bread slices.
Ripe Jersey tomatoes (each makes 4-5 bruschetta)
Chop these finely in equal amounts. Sprinkle them over the tomato slices.
Garlic and shallots (one clove garlic and one-half small shallot per 4-5 bruschetta)
Sprinkle these over the garlic and shallots
Salt and freshly ground pepper
Optional, sprinkle a few drops on each bruschetta
Top each slice with equal amounts (actually, I prefer more parsley than basil)
Fresh basil, finely chopped
Italian parsley, finely chopped
Optional, drizzle a little oil on top of each slice
Cut the bread in straight slices or at an angle, about 1/2" - 3/4" thick.
French loaf (battard loaves work well; Italian or ciabatta loaves usually have too many air holes), whole grain or white
Brush bread slices on both sides with olive oil.
Fry the slices on a non-stick surface. When they just start to brown, turn them. Place each tomato stack on the bread, let it warm up a bit while the second side of the bread is toasting, then serve warm.
Timing: Under 30 minutes
Nutrition: whole-food unprocessed if you use whole-grain bread and don’t use oil
Can be made gluten-free if you can find good bread.