Social Saturday: Anna's Heirloom Bruschetta
Whenever I’m having some friends over for cocktails, I love to have some plates out for everyone to pick from. I’m a big fan of Tapas because you get to try a whole bunch of items without having to commit to one dish. When I am entertaining, aside from some salted nuts, a great cheese plate and veggies with dip, I always serve bruschetta. The toppings change based on what mood I’m in but the process is always the same. Really good ciabatta bread, seared with butter and olive oil in a cast iron skillet, fresh toppings and a generous sprinkling of kosher salt.
Traditionally, tomatoes and garlic are used but if you like, get creative and other toppings like ricotta and honey or brie and apple. With a delicious piece of butter bread as your base, it’s hard to mess things up.
Anna's Heirloom Bruschetta
1 loaf ciabatta bread
1 tablespoon butter
3 tablespoons extra virgin olive oil
2 heirloom red tomatoes, seeded and chopped in ½ inch dice
1 yellow or orange tomato, seeded and chopped in a ½ inch dice
1 garlic clove, minced
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons aged balsamic vinegar
3 large basil leaves, chiffonade
In a mixing bowl, add tomatoes, garlic, salt, pepper and vinegar. Let sit while you cook the bread.
In a cast iron skillet, melt butter in 2 tablespoons olive oil until combined. Add bread and do not move for 2 to 3 minutes. Flip when bread is golden brown and allow to cook for an additional 2 minutes until done.
Remove from pan and arrange on serving platter. Top with tomatoes.
Before serving, top with basil and a drizzle of olive oil.