Rainbow Tomato Bruschetta (repost of a great holiday recipe)

[Guest guest]

Rainbow Tomato Bruschetta

 

1 seeded baguette

3 tbsps. chopped fresh chives, basil leaves, and

savory leaves or fresh herbs of choice

1 1/2 lbs. firm-ripe tomatoes of various colors (red,

yellow and orange)

salt and pepper

3 tbsps. extra-virgin olive oil

Sliced olives

 

 

Note: Toast the baguette slices up to 1 day ahead;

cool, wrap airtight, and store at room temperature.

Prepare tomatoes up to 1 hour ahead; cover and let

stand at room temperature. Cut baguette diagonally

into 1/4-inch thick slices; arrange in a single layer

on two baking sheets. Bake in a 450-degrees until

golden, 4 to 5 minutes. Let cool, then mound in a

basket or arrange on a platter. Rinse and core

tomatoes. For tomatoes larger than 1 inch in diameter,

thinly slice crosswise; arrange in a single layer on a

rimmed platter. For smaller tomatoes, halve lengthwise

and scatter on top. Drizzle extra-virgin olive oil

evenly over tomatoes; sprinkle with chopped fresh

herbs and olives. Season to taste with salt and

pepper. Serve

with toasted baguette slices. Mound tomatoes on slices

to eat.