Heirloom Tomato Bruschetta

The heirloom tomatoes are at their peak right now. They are plump, juicy and burst with flavor. We are eating all kinds of cherry, early girl, purple Cherokee, yellow boy, red and green zebra, and pineapple varieties. I have developed the best recipe for bruschetta which was served as an appetizer at our Lam Family cooking party on Saturday. Stacy commented that the bruschetta "disappeared like bubbles". Justine, Chrissy and Jennifer ate them almost as fast as they made them. I like the hint of garlic notes in the vinaigrette and in the oil brushed onto the bread. We used early girl, yellow boy, and red zebra tomatoes. The combination of tomatoes made the bruschetta beautiful and delicious.

Bruschetta
1 sweet baguette sliced into ovals
4 medium tomatoes chopped
2 cloves garlic minced
2/3 cup of olive oil
Basil chiffonade as garnish

Method
Heat garlic and oil to a sizzle and remove from heat (infuses the garlic into the oil)
Brush one side of bread slices with oil and toast
Reserve garlic oil to make vinaigrette

To serve, toss tomato chunks in vinaigrette
Top bread slices oil side up with tomato chunks using a slotted spoon
Garnish with basil and serve

Balsamic vinaigrette

Ingredients
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher or sea salt
1/2 cup garlic infused olive oil (see above)

Method
Mix first four ingredients into a bowl
vigorously whisk oil in a stream to emulsify