My Version of Bruschetta

Today, my eldest niece and sister-in-law came for a visit. Instead of serving just toasted bread along with sun-dried tomato pesto pasta and roast beef, I thought I'd make bruschetta.  To be honest, I love bruschetta too and I felt like eating some. 

Here's how I did it.

Wash and cut a shallow cross on the bottom of each tomato, like in the picture below:

Boil water, remove from heat and put in the tomatoes.  Let it stay for a few minutes, then remove from water. 

Notice that the peel is starting to separate, peel when it's cold enough to handle. 

Cut the tomatoes into half; and use your thumb to push out the seeds.

Chop seeded tomatoes

Drain to remove excess tomato juice. 

Mix in  several leaves of chopped fresh basil and fresh tarragon  together with the following:

1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp salt

1 clove minced garlic

1/2 tsp ground pepper

Set aside, ok to put in refrigerator to chill. 

Slice fresh ciabatta into three, then cut each slice horizontally into two. 

Brush olive oil on one side and toast in oven until crunchy and brown on the edges. 

You can then spread over the tomato mixture or serve in a bowl and let guests spread the tomato mixture on their own ciabatta themselves.