Creole Tomato Bruscetta Recipe #376884
This was published in The Times-Picayune in anticipation of the Creole Tomato Festival this weekend. That is the festival for the tomato variety called Creole. Can't find a Creole tomato? You are missing something good then, mon cherie. The Cerole tomato was made the LA state vegetable (though we all know it is a fruit) in 2003. Why? "cause they are sooo darned tasty! Use any red, robust full-flavored tomato you can get your hands on - it will taste delicious!
17 min | 5 min prep
SERVES 5
- 3 tomatoes, large homegrown ripe Creoles, diced finely
- 1 loaf French bread, cut in 10 slices (Ciabatta fine too)
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 5 basil leaves, large loosely cut
- 1/2 teaspoon kosher salt, divided (sea salt fine)
- 1/4 cup butter
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- Melt butter in small sauce pan, spoon over sliced bread. Place bread in baking pan sprayed with non stick spray. Sprinkle granulated garlic, salt and oregano over buttered bread. Bake bread in oven at 400° for approximately 10 minutes until toasty.
- In mixing bowl, mix tomatoes, garlic, basil, remaining salt, and olive oil. When bread is done, spoon tomato mixture over bread.
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5 stars