Heirloom Tomato Bruschetta

I love going to the farmers market on Saturdays. Currently restricted to growing on my small (though space efficient) porch, I get serious garden envy as I wander by each booth, brimming with fresh greens, vibrant berries, and giant heirloom tomatoes of all colors and sizes. I happened to pick up some of the latter on my latest trip.

The goods, courtesy of the local farmers market. 

 I knew these would make a lovely bruchetta. This conclusion was reached in part because I didn't want to dilute them with a dressing, or lose the individual flavors by cooking them into a sauce or something. The more important part though, was that I wanted to start eating them sooner rather than later, and this bruschetta recipe is super QUICK and EASY.

Have you heard the saying "You are what you eat. So don't be fast, cheap, easy or fake."? There are times when I beg to differ. This is one of those times. In fact, I strive for fast, cheap and easy meals, but have a few  additional requirements - healthy and fresh. I would argue that these items are not mutually exclusive. And who doesn't want to be healthy and fresh? Haha.

So enjoy this awesome bruchetta, and call it what you wish. I opted for parsley in lieu of basil because it's what I had on hand. It still turned out great, and it's a good alternative for the basil-phobes out there.

Heirloom Tomato Bruschetta
Servings: 12

Ingredients
1 Tbsp. olive oil
2 tsp fresh parsley, minced
3 cloves garlic, minced
1/4 c. sweet onion
1 c. heirloom tomatoes, your choice
A splash of white wine vinegar
Salt to taste
French bread

Instructions
In a bowl, add the olive oil, minced parsley and garlic. Finely chop the onion and add to the bowl. Mix.

Add in the diced tomato and white wine vinegar. Salt to taste.

Slice the french bread, about 1/4 to 1/2 inch thick. Toast or broil the slices. Remove from oven and top with bruschetta to serve.