Rainbow Tomato Bruschetta

Rainbow Tomato Bruschetta Recipe
James Carrier
Notes: Linda Wisner of Portland, Oregon uses a mix of heirloom tomato varieties from her garden; heirlooms are available in many farmers' markets. Toast the baguette slices up to 1 day ahead; cool, wrap airtight, and store at room temperature. Prepare tomatoes up to 1 hour ahead; cover and let stand at room temperature.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 189
Caloriesfromfat 33 %
Protein 4.8 g
Fat 6.9 g
Satfat 1 g
Carbohydrate 28 g
Fiber 2.8 g
Sodium 270 mg
Cholesterol 0.0 mg

Ingredients

1 seeded baguette (about 3/4 lb.)
2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves

Preparation

1. Cut 1 seeded baguette (about 3/4 lb.) diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.

2. Rinse and core 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small). For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.