Ombré Tomato Bruschetta

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Happy September, everyone! Can you believe Labor Day has come and gone? It felt so early to me this year. I hope everyone had lovely and relaxing long weekends. And now we’re back in the grind, ugh. But on the bright side, in the words of the funniest person I follow on Instagram, “I was sad that summer was over. But I was happy that it was over for my enemies, too.” That made me laugh when I read that “chapter” in his book, and I laughed even harder when I saw it in my Instagram feed this morning (in between the seemingly endless “first day of preschool” pictures – not that we don’t all love the first day of preschool pictures!!).

Luckily, summer isn’t actually over quite yet, and we still have a few weeks of tomato season left.  This “recipe” (if you can even call it that) was on the cover of my Martha Stewart Living last July, and has literally been on my “to make” list since then. I’m not sure how or why it took me fourteen months to make it, as bruschetta is one of my summer staples, but for whatever reason (probably because I never had all of the right color tomatoes) it did.  I finally made it for a Labor Day BBQ last night and it was sooooooo delicious that I had to post it, even though it’s less of a “recipe” and more of exactly what it sounds like – tomatoes on grilled bread.  But with fresh ciabatta, ripe heirlooms, and good olive oil and salt, this is literally better than birthday cake.  

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There’s not much else I can tell you about this, except that I really hope you make it. My only notes would be: (1) I really do think quality of ingredients makes a difference here – fresh bread, ripe tomatoes, good olive oil and sea salt; and (2) don’t be scared of the raw garlic – I’m usually not a fan, but I’ve read so many recipes telling me to rub toast with garlic cloves that I just went for it and I feel like it added a necessary kick.  Aside from that, it’s all pretty self-explanitory.  This whole thing literally took me ten minutes, including toasting and slicing (and photographing!). It would be delicious with fresh mozzarella, although it doesn’t need it at all.  I thought the basil made it look pretty, but it would be fine without it – and that is saying something, as I think everything is better with basil. You don’t even need to do the ombré part if you don’t have the right colored tomatoes (except then it would just be plain bruschetta, which isn’t quite as fun). Basically what I’m saying is, we only have a few short weeks of summer left, let’s take advantage of them with ombré bruschetta, whatever way you want to do it. Just don’t wait fourteen months like me.

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Tomato Ombré on Grilled Bread, from Martha Stewart Living

1 loaf good rustic bread, such as Ciabatta
2 cloves garlic, split in half crosswise (I only needed one)
2-3 pounds ripe heirloom tomatoes, in a variety of colors
Good olive oil
Flaky sea salt, such as Maldon
Freshly ground black pepper
Fresh basil, for garnish (optional)

Slice loaf of bread in half lengthwise, and either grill on the barbecue (like Martha) or place under the broiler until toasty (like me). Rub the toasted (cut) side of the bread all over with the garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.

Slice tomatoes as thin as possible. Drizzle any accumulated juices over the bread, and then arrange the tomatoes on top of the bread according to color.  Drizzle with a bit more olive oil and then sprinkle with salt and pepper (Martha gives you amounts of oil and salt and pepper to use, I just kind of eyeballed it).  Garnish with basil, if desired. Cut into wedges and serve.

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