Hello, Lilac City Momma readers! My name is Jenni and I blog about life and all the reasons to celebrate it over at A Well Crafted Party. I am here today to share with you a simple recipe that was inspired by the cover image on a recent Martha Stewart Living magazine.
I’m a bit of a Martha fan— we are on a first name basis— and look forward to seeing the magazine in my mail box each month. The month that her heirloom tomato masterpiece graced the cover just so happen to coincide with a trip down to Texas when all I ate was meat for a week. I was CRAVING some serious veggies and couldn’t wait to try Martha’s recipe. Of course, as I went to the grocery store, I totally forgot to even try looking up the Martha Recipe and ended up winging the whole thing. I loved how it turned out and will be adding it into my menu rotation until all of the delicious heirloom tomatoes are gone for the season.
This simple recipe only takes about 15 minutes to make. I made these sandwiches on one long baguette from the local bakery. It served three to four adults nicely along with a salad. It was so delicious that it wouldn’t hurt to make a second batch.
Heirloom Tomato and Crusty Bread Open Faced Sandwich
Serves 4 — Takes approximately 15 minutes
- 1 crusty baguette split in half long wise
- bruschetta (I used a jarred brushetta that I found at make your own though!) . You could totally
- olive oil (about 1 tablespoons)
- balsamic vinegar (about 2 tablespoons)
- a variety of heirloom tomatoes (I used around 6 medium sized tomatoes) sliced to approximately 1/4 inch
- garlic salt & pepper
- Red Pepper Flakes & Parmesan Cheese (optional)
- Lightly oil the insides of two slices of crusty baguette with olive oil.
- Toast the bread in the oven, on broil (500 degrees F) for 1 minute to toast it up a tad.
- Spread the lightly toasted bread with bruschetta.
- Top with slices of Heirloom tomatoes. You can choose to make it ombre (ala Martha) or just pile them on.
- Drizzle left over olive oil & balsamic vinegar over the tomatoes. Sprinkle with pepper and garlic salt.
- Put back under broiler for 1-3 minutes (checking often)— you’ll want the tomatoes to start to brown, but be careful to not let the bread burn.
- Cut in slices and sprinkle with red pepper flakes and parmesan cheese to serve. We served it with a simple green salad topped with sauteed bell peppers & onions— delish!
I hope you liked the recipe and get to try it out before the Summer is gone. I’d love it if you stopped by my site for more recipes, pretty parties, health and fitness posts, and more! Thank you so much to Hanan for letting me take over the blog for the day!