Tyler’s Heirloom Bruschetta

Have I ever mentioned that Tyler can cook?

Well, I’m mentioning it now. Tyler. Can. Cook.
I mean, there are times that that guy cooks something, and I’m just ticked because I wish I could take credit for having cooked it myself!

DANG IT TYLER! THIS IS DELICIOUS! DANG IT!

…

I don’t think the alpha-foodie in me likes it much.

Alas, I really am quite lucky to have a boyfriend with awesome mad cooking skills.
So this one is all his, this is the tale of TYLER’s heirloom bruschetta:

This tale of deliciousness started at the Jack London Square farmers market in Oakland this weekend. We stumbled across this fantastic scene of heirloom cherry tomatoes. Now, I have to tell you something– don’t get mad– but I’m not a huge fan of tomatoes. For some reason they make me feel like I’m eating dirt… before you start yelling at your computer about how delicious tomatoes are, there is a caveat. I just don’t like tomatoes plain. On a sandwich? Boom. Good. Cooked in a sauce? Bam. Double good. But, just picked right off the vine? Sorry. Can’t do it, at least not yet! I have been trying to learn to like them!
Anyway, when the idea of bruschetta popped into our heads I was a bit iffy. After all, bruschetta is just like a cut up tomato on top of a piece of bread, right?

NO! WRONG!
That’s wrong.
Bruschetta is not just a cut up tomato on top of a piece of bread!

It starts out looking like this:

and then….

and then this! BAM!!!!

You wanna get real fancy? [add freshly grated parmesan cheese]
you won’t know what hit you

For Tyler’s Heirloom Tomato Bruschetta
You’ll Need:

2 1/2–3 c. heirloom cherry tomatoes (or any type of tomato you like) sliced
3 cloves of garlic, minced
3/4 c. fresh basil, chopped
2-3 tbs. olive oil
salt and pepper to taste
1 fresh baguette, sliced about 1/2″ thick
4 tbs butter
(optional) freshly grated Parmesan cheese (to taste)

1. Combine tomatoes, garlic, basil, and olive oil in a bowl and mix gently. Salt and pepper to taste.
2. Put half of the butter into a pan and put it over medium heat. While that’s melting, use the other half of the butter to butter one side of the baguette slices.
3. Place the baguette slices into the pan (buttered side up) and allow to toast. Flip and toast until golden brown (or burnt… if you’re like me and misplaced your camera while helping toast the bread…)
4. Scoop a bit of the tomato mixture on top of each baguette slice.
5. Sprinkle with cheese (optional)
6. Thank whoever helped you to make this awesome dish, and mow down.

Note: do you like garlic? Good. Me too. When I said 3 cloves of garlic, I was being prudent. Put as much garlic into this recipe as you like! Just make sure whoever you’re eating it with is okay with you smellin’ like it for the rest of the night.

Yum Foodie Foodie!