Servings: six to eight.
For these bruschetta, the quality of the tomatoes makes all the difference. Use good ripe ones from your garden or pick up some at the local farmers’ market.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is one of our favorite summer starters to show off our home-grown tomatoes. I like the rosemary-garlic oil, but it's also a fun way to use other flavored oils, too. I think the best part is the way the tomatoes are prepared, and the tomato "run-off" is used to brush the toasts.
We liked this as a first course. It certainly isn't fussy. The first heirlooms are in our market - no question the better the tomato the better this is.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?