Bruscetta with Hierloom Tomatoes

I was totally overwhelmed with my pre-school to-do list when I got home from work today and so i settled into making myself a 15 minute meal while I called to cancel by dinner plans of Moules Provençale with Kasha (postpone–not cancel–I am still looking forward to learning how to steam mussels tomorrow).  I find one of the finest meals one can make in 15 minutes (unless you have a gluten allergy–whoops) is bruscetta: grilled bread with any assortment of delightful toppings.

Ingredients for Bruscetta with Hierloom Tomatoes

Heirloom tomatoes (An heirloom plant is a cultivar that are hand-me-downs from vegetables have kept their traits through open-pollination while other varieties such have been intensely propagated over the centuries)
Basil
Balsamic vinegar
Olive Oil
Ground Pepper
Good, Crusty Bread–I used rustic baguettes from Acme Bread here

Chop the tomatoes and slice the basil into strips.  Stir the tomatoes and basil in with a tablespoon of good quality balsamic vinegar and grind some fresh peeper over it.  Salt to taste.  Slice the bread and lightly butter (I use Earth Balance vegan spread because I actually like the taster better) or alternatively use the traditional approach and lightly  brush each side with olive oil.  And here is the pat that recently became easy for me: grill the bread.  Claire (most highly skilled counselor is OUSD) bought us an amazing panini, etc. grill and it is fabulous!  So all I have to do is plug it in and put the bread on the grill and in minutes I have fabulously-grilled-to-perfection bread for bruscetta.  I highly suggest you all invest in this appliance.  However, those of you sans a grill, preheat your oven to 450 and put the rack up high.  Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.  Take the bread off the grill or out of the oven and run one side down with garlic if you so desire, and then attractively arrange the bread on a serving dish.  Then, scoop out the tomatoes and top each slice with a generous portion.  I served my  bruscetta with a dallop of chevre as well.  Always a treat. Last night I toppped off the appretizer bruscetta with caramelized shallot, as pictured below. There are, of course, many ways of making stunning bruscetta–and I am hoping to try a few others in the near future.  I’ll add them on.  For now, back to work…