He started with this recipe from Tasting Table’s Sous Chef series and adapted it as he went. The happiest modification came accidentally; T reached for the mirin instead of the champagne vinegar. He said it was purposeful, his new “secret ingredient” — I know better :) The mirin offered a touch of sweetness, almost like honey would have, which complemented the balsamic vinegar perfectly.
This is the ideal no-cook summer meal. I can’t wait to devour more of them as our tomatoes ripen out back.
Tomato bruschetta with avocado
Adapted from Julya Shin
Red onion, ¼ medium (finely diced)
Mirin, 2 tablespoons
Balsamic vinegar (the best quality you can find), 5 tablespoons
Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)
Basil and mint, 1 cup (roughly torn)
Sea salt, 1 teaspoon, plus extra for serving
Extra virgin olive oil, ½ cup plus 2 tablespoons
Good quality day-old bread, cut into thick slices
Garlic clove, 1 (minced)
Ripe Hass avocado, 1 (pitted, quartered lengthwise and peeled)
Burrata, 6 ounces
Freshly ground black pepper
Add the red onions, mirin, and balsamic vinegar into a small bowl. Set aside and macerate for 5 minutes.
In a medium bowl, add the chopped tomatoes, torn herbs, garlic, 1 teaspoon of sea salt, ½ cup of evoo, and macerated red onion plus 2 tablespoons of the macerating liquid. Stir to combine and set aside to marinate for 15 minutes.
Toast the bread, then brush lightly with the remaining evoo.
On each piece of toast, place a quarter of the avocado and smash it onto the toast with a fork.
Season with a pinch of sea salt.
Stir the tomato mixture, then spoon some over each toast.
Sprinkle with freshly ground black pepper and top with a dollop of burrata.