anna brones

This summer, I embarked on a bicycle tour – a pedal-powered book tour, in fact! – from my house, west of Seattle, all the way down to San Francisco. As was to be expected, I cooked a lot of food along the way, and now that I am back in front of the computer (far less interesting than being on a bicycle, I assure you) I’ve been busy compiling all the recipes.

The first one went up this week on Adventure Journal and I wanted to share it here because it’s perfect for using up late summer tomatoes. And even if you’re not on a bike trip, this works well as an at-home appetizer too. But soak up those final rays of summer and go enjoy it outdoors!

Cilantro and Heirloom Tomato Bruschetta

• 2 to 3 medium-sized heirloom tomatoes
• 4 to 5 cloves garlic
• A small handful of cilantro leaves, chopped (about 1 to 2 tablespoons chopped leaves)
• Salt
• Ground black pepper
• 8 to 10 slices of bread
• Olive oil

Chop the tomatoes into small pieces and place them in in a bowl or pot. Finely chop two of the garlic cloves and add them to the tomatoes, along with the cilantro and a pinch of salt and pepper. Drizzle a little olive oil over it and mix together. Taste. Add more salt and pepper as needed.

Place a frying pan or pot over medium heat on your stove and pour in a little olive oil. Grill a slide of bread on both sides, until both sides are a golden brown. Remove the bread slice from the pan and place on a plate. Take a clove of garlic and lightly rub the grilled bread with it. Top with a generous scoop of the tomato and cilantro mixture.

Repeat until you’ve grilled all the bread and used up the tomato and cilantro mixture.

Read the full post here.