I saw a version of this recipe on the cover of Martha Stewart magazine and had to try it. The fact that tomatoes are in season and everywhere made this even more tempting.
An update to your traditional bruschetta; Ombre Tomato Bruschetta not only looks beautiful on your table, it tastes out of this world!
- large rustic Italian loaf cut in half lengthwise
- around 3 pounds of tomatoes ranging in colour. I did red to yellow, but green to yellow is also fun
- olive oil
- salt and pepper to taste
- brush olive oil on both sides of one slice of your cut bread
- grill both sides of your bread on a grill until slightly charred or toasted
- while it’s grilling cut tomatoes thinly
- remove bread from grill and top with a layer of pesto and burrata
- arrange tomatoes on top overlapping each other and following a light to dark colour scheme
- drizzle with olive oil and add a little salt and pepper to taste
- *optional* you can then put the whole thing under your broiler if you want a roasted tomato vibe. My husband loved it this way