Tomato Bruschetta

Makes 10:

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  • 2 Large brandywine or beefsteak tomatoes

  • 4 cloves of Fresh garlic

  • 0.5 Sourdough boule Loaf (or similar)

  • 0.4 ft oz Olive oil

  • 1 tsp Kosher salt

  • 1 tsp Black pepper


  1. Blanche and peel the tomatoes and grate into a pulp using a box grater

  2. Cut the bread into thin slices and toast in the oven.

  3. Mince the garlic into a fine paste and spread on the toasted bread.

  4. Layer some of the tomato pulp on top and drizzle with olive oil.

  5. Garnish as needed