This recipe is a little twist on the classic Bruschetta recipe.
This recipe features a healthy dose of garlic and a splash of balsamic vinegar at service to pep up the traditional Italian appetizer.
I like to use a variety of difference colored tomatoes for visual interest, but a single color is equally delicious.
I start with fresh, ripe, heirloom tomatoes. This recipe works equally well with grape or cherry-sized heirloom tomatoes, too.
Since this is a rustic dish I don't worry too much about every piece being exactly the same size. This is a fairly rough chop.
Dice the tomatoes into ½ inch sizes and set aside.
Use the flat side of your knife to smash the garlic cloves to remove the outer shell.
Then, using the flat side of your knife crush the garlic into the cutting board to release the essential oils and to further break it down.
Mince a few cloves of fresh garlic.
Use a nice, high-quality olive oil for this dish as it will be a dominant flavor in the final product.
Toss the tomatoes and garlic together and then drizzle on extra-virgin olive oil to taste.
You could stop here and enjoy with abandon, but I think the balsamic vinegar finish takes this dish over the top.
Serve on fresh or toasted bread rounds.
Wait to add the vinegar until you're ready to eat since the vinegar can make the bread soggy.
Make them delicious with a splash of balsamic vinegar right at service to tie the flavors together and add depth and richness to the bite.
This post is part of the On Our Plates Blog Series. Check out Pam's post and follow along to all the other awesome recipe and food photography posts.