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Garden Fresh Bruschetta

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My whole life I was led to believe that you could only get good tomatoes in Italy so I studiously avoided them anywhere else. To be fair, English tomatoes in the 70’s were notoriously bad. I can’t remember who first broke the spell and introduced me to my first home grown American tomato but I now can’t wait until they start turning up in farmer’s markets every summer and I can honestly say that they are better than any I’ve ever had in Italy. Top of the list of the best tomatoes I’ve EVER tasted are grown by Sam Butler in his Connecticut garden. 

 

 

He gets them from Maple Bank Farm in Roxbury, CT where they have been partially raised in a greenhouse.  I’m lucky enough to visit for a weekend every Summer and even able to take a couple of these wonderfully named ‘Big Boys’ home with me.  

 

 

My only contribution is to make Bruschetta for the Butler family, which as you can see below is ridiculously easy so I’m definitely getting the better end of the deal.

 

 

Bruschetta

 

Ingredients

Good white bread

Garlic

Tomatoes, in season and sun ripened is the best

Olive oil

Salt

 

Method

1. Toast the bread slices and rub with a little raw garlic.

2. Cover with chopped tomatoes and drizzle with olive oil.

3. Sprinkle a little salt and some basil and then eat!

 

 

 

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