Classic Bruschetta
Photography by Haley Hazell for Edible San Diego
Photography by Haley Hazell for Edible San Diego
If you’re picking up a fall farmers’ market box from Specialty Produce, you might find a pile of tomatoes like we did. This classic bruschetta recipe is a simple dish that always hits the spot and the perfect way to enjoy the last tomatoes of the season.
Find more tips and easy recipes in Farmers’ Market Box Basics.
Originally published in issue 75.
Ingredients
Serves 4-6
- ½ loaf sourdough or French baguette
- 2–3 tablespoons extra-virgin olive oil
- 3–4 cloves garlic, peeled and minced
- 2 large tomatoes (heirloom or Roma is best), diced
- ⅓ cup fresh basil leaves, finely chopped
- Salt and pepper to taste
- ½ cup burrata cheese
Instructions
- Preheat oven to 425°.
- Cut baguette with a serrated knife on an angle into ½-inch slices. Spread ¼ teaspoon of olive oil and the desired amount of garlic on each piece. (I use about a third of the minced garlic).
- Place parchment paper on a baking sheet and lay bread slices on top. Toast on the middle rack in the oven for approximately 5 to 10 minutes.
- While the bread is toasting, combine tomatoes, remaining garlic, basil, salt, and pepper. Stir to combine flavors and taste. Once bread slices have cooled enough to handle, spread approximately 1 teaspoon of burrata cheese on each slice.
- Evenly distribute the bruschetta mixture on top of the burrata and serve immediately.
Alicia Pivirotto-Pearlman
Alicia Pivirotto-Pearlman grew up eating from her parents’ garden and cooking in her family’s kitchen. She teaches cooking classes in which menus are curated based on seasonality and simplicity. She prides herself on sourcing ingredients from local farmers, fishmongers, and markets. When she’s not teaching, you can find her at The Vegetable Shop at Chino Farm, in her kitchen cooking for her family’s well-being, or on Instagram @aliciapivirottopearlman.
