We are growing heirloom tomatoes in the garden this year for the first time, and, oh my goodness, they are amazing! Here is my favorite and easy go-to recipe that’s even really good for breakfast!
Heirloom Tomato Bruschetta
1/4 cup extra-virgin olive oil
4 ripe & firm heirloom tomatoes, finely diced
2 cloves garlic, minced
8 fresh basil leaves, chiffonade
red pepper flakes, to taste
1/4 teaspoon salt
4 ripe & firm heirloom tomatoes, finely diced
2 cloves garlic, minced
8 fresh basil leaves, chiffonade
red pepper flakes, to taste
1/4 teaspoon salt
Let this mixture sit for at least an hour and serve on slices of toasted rustic Italian bread.
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