Although this post is off topic and has nothing directly to do with Melaleuca, people attracted to the Melaleuca model tend to be wellness minded. They enjoy things like great food and recipes, farmer’s markets, gardening, outdoor activities, etc. In that sense this is not off topic.
One of the highlights of summer, particularly August, is harvest time and fresh produce and herbs from gardens and farms.
In this post I will share our must do treat at its peak of perfection this time of year. I’ll share not just the recipe but helpful tips learned over many years that generate enthusiasm every time this treat is shared. It’s nutritious and delicious! Anyone who still thinks healthy eating can’t be desirable and exciting will be proven very wrong.
Better Ingredients Make a Big Difference
Before sharing the recipe itself, the selection of the ingredients will determine whether you enjoy a stellar experience or whether it’s less than stellar fare that’s good but not as great as it can be. The latter diminishes the experience. No self respecting Melaleuca customer would want to do that.
The primary ingredient is heirloom tomatoes. Whether you grow them in your garden or acquire them from the farmer’s market, go for wide variety. No less than six varieties should be used if you want to achieve a flavor extravaganza and eye pleasing appeal that makes the mouth water before you can even enjoy the first bite that will make your mouth water even more. Heirloom tomatoes offer a rainbow of color each with flavor, shape, meatiness and texture differences: deep red to pink, yellow, dark and deep purples (some almost black), white, orange, green, zebra striped in various colors, etc. Take full advantage of that. Be sure to include beefsteak tomatoes.
Fresh basil is the next primary ingredient. The basil needs to be fresh, and chopped while making the recipe, to release the locked in flavor for best results.
Balsamic vinegar is akin to the secret ingredient here. Although only a small amount is used in the recipe, the quality used will determine the outcome. If you can’t find an authentic, high grade balsamic vinegar in your local market, let me give a shout out to Old World Olive Company in Grand Rapids, Michigan where we live. Their 18 Year Traditional Balsamic is probably the best you can buy but for sure among the best. If you use anything of lower quality and tell me this recipe isn’t absolutely incredible, I’ll tell you that’s your problem.
Salt selection will also significantly influence your results. Coarse ground salt is highly recommended. Good choices include kosher salt and sea salt. Himalayan sea salt comes in a variety of colors and textures. I wouldn’t recommend smoked salts for this recipe but the different smoking techniques definitely lend well to meats and other dishes, but that’s beyond what I need to cover here. Just a good grade of coarse ground sea salt or kosher salt without smoking or extra processing will provide great results for this recipe.
Okay, Now the Recipe
Bruschetta (properly pronounced brew-sket-ah) with Tomato Basil Topping
- 1-2 French or Italian baguettes
- 6 cups heirloom tomato variety, washed and cubed/diced
- 4 cloves fresh garlic, minced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- ¾ cup (approx loosely packed measure) fresh basil leaves, chopped
- 1 fresh lime
- Coarse ground kosher salt or sea salt to taste
- Fresh ground black peppercorn to taste
Slice baguette(s) into ¾” to 1″ slices (cutting the baguette at a 30ish degree diagonal angle makes for better presentation as shown in the picture above). Line two large cookie sheets with parchment paper then brush or dip one side of slices with extra virgin olive oil (use enough bread to fill cookie sheets to capacity with the slices). Place slices oil side down on parchment lined cookie sheets, toast in oven preheated to 350° F until golden brown; approx 15 minutes but toasting time varies. Don’t worry that bread slices may seem dry/crunchy, that’s desirable.
If storing the toasted bruschetta slices, be sure to completely cool before putting them in an airtight container.
Combine next 5 ingredients in a bowl. Tomatoes do not require peeling. Dicing/cubing size is at your discretion but roughly ½” works well. See above for helpful info on heirloom tomatoes and especially balsamic vinegar. Recommended fresh basil leaf measure is loosely packed and BEFORE chopping. You may want to experiment on the amount of basil use but this recommended amount is a good baseline.
Next, squeeze fresh lime halves over mixture. This will permit trace amounts of rind oil to be extracted which adds extra character to the recipe.
Add salt and pepper to taste but again, info above is very helpful on choosing a good salt.
Mixture can be used immediately on cooled bruschetta. You’ll note the mixture is “watery” from the natural juiciness of the tomatoes but that is good since it softens the bruschetta slices. Don’t worry about leftovers. This recipe is great immediately and same day, but actually improves later as the ingredients in the mixture become more flavor infused with each other. It will easily keep for up to two weeks refrigerated.
For an extra touch you can sprinkle feta cheese or goat cheese on top as a decorative and flavorful addition but I’ve found this recipe so stellar as written that you won’t need this option except to add a bit more eye appeal and prestige (and there’s nothing wrong with that).
Yield is about 12 servings…maybe. This stuff is a hit every time so make plenty for generous portions and adjust up or down on recipe size to suit your needs.