This dish takes time and planning, but it is well worth it! Just follow this original recipe from the resident chef/owner - Mr. Jimmy - of The Lion & the Rose Bed & Breakfast in Asheville, North Carolina. This recipe serves six hungry adults.
- 6 squares (5" X 5") of puff pastry ( the puff pastry available in the freezer section of the grocery store will work well)
- 3 large heirloom tomatoes of different colors (yellow, red, purple - whatever you can find)
- 1 cup of creme fraiche (you can but this ready made, or you can make your own)
- 1/2 cup of thinly sliced Gruyere cheese
- 1/3 cup of olive oil
- 3 tablespoons of balsamic vinegar
- 1/4 cup of chopped fresh basil
- 1 dozen eggs
To Make Your Own Creme Fraiche: Mix 1 cup of heavy cream and 3 tablespoons of buttermilk. Cover the container tightly and set it out on the counter for 24 hours. Then refrigerate it.
- Finely dice the heirloom tomatoes and season with salt & pepper to taste. Then add the olive oil, balsamic vinegar, and fresh basil. Let this set for at least one hour. Then drain & reserve the liquid.
- Reduce the reserved tomato liquid by 2/3 by cooking it in a sauce pan over medium low heat.
- Place the puff pastry squares on an ungreased baking sheet.
- Score the pastry with a small, sharp knife 1/2 inch from all four edges.
- Place 2 tablespoons of creme fraiche within the inner square (scored portion) of each pastry square.
- Place 2-3 tablespoons of the tomato mixture on top of the creme fraiche.
- Top with slices of Gruyere cheese.
- Bake at 400 degrees for 20-25 minutes.
Serve each bruschetta with 2 over easy eggs cooked in olive oil, then top with the tomato reduction.
I like to serve this dish with a side of spicy chicken sausage or bacon.