Recipe: Tomato Bruschetta (using jalapeno and basil, Marcus Samuelsson)

TOMATO BRUSCHETTA

"When I first moved to New York, I was stunned at how easy it was to get access to farm-fresh produce in a huge urban environment. Just twenty miles in any direction are farmers who grow the most amazing fruits and vegetables. In particular, I know nothing that compares to the late-summer tomatoes that farmers in New Jersey and New York's Hudson Valley bring into Manhattan. The tomato jam that tops this sandwich preserves the goodness of a perfectly ripened tomato so you can enjoy it all year long. I often say that sometimes the easiest foods are the ones that are most appreciated. This simple sandwich proves my point."

2 1/2 tablespoons olive oil, plus more for drizzling
1 garlic clove minced
1 teaspoon honey
2 ripe tomatoes roughly chopped
1/2 teaspoon salt
Freshly ground black pepper
1/2 jalapeno chile seeds and ribs removed, thinly sliced
4 basil leaves torn into bite-size pieces
1 red onion thinly sliced
4 slices white bread
1 avocado halved, peeled, pitted, and cut into 12 thin slices
1/2 teaspoon sea salt

Heat the 2 1/2 tablespoons olive oil in a large saute pan over medium heat. Add the garlic and saute until golden, about 2 minutes.

Add the honey and tomatoes and stir to coat. Bring to a simmer and cook for 5 minutes. Remove from heat and crush the tomatoes with a fork. Season with the salt and pepper.

Toss together the jalapeno, basil, and onion in a small bowl.

TO ASSEMBLE:
Toast the bread and lay each slice on a plate. Place 3 slices of avocado and 2 tablespoons of the tomato mixture on each piece of toast. Divide the onion mixture among the toasts and drizzle with olive oil. Sprinkle with sea salt and a few grindings of pepper.

Makes 4 servings
Source: The New American Table by Marcus Samuelsson