Ember Bruschetta
This is the purest expression of what an engineered tomato can do. Fresh Ember tomato, good olive oil, garlic, basil, crusty bread. The 5,000 SHU warmth arrives after the tomato's sweetness and acidity — a slow fade that makes you reach for another piece.
Prep
15 min
Cook
5 min
Total
20 min
Servings
8
Peak SHU
5K
Featured Organisms
Ingredients
- 4 Ember tomatoes (SS-TOM-01), diced
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 8 fresh basil leaves, torn
- 1 baguette, sliced and grilled
- Balsamic glaze
- Flaky salt
Instructions
- 1
Combine diced tomato, olive oil, garlic, and basil. Season with salt.
- 2
Let marinate 15 minutes at room temperature.
- 3
Grill or toast baguette slices until golden.
- 4
Spoon tomato mixture onto bread.
- 5
Drizzle with balsamic glaze.
Tips
- Magma tomato (50K SHU) for a hot bruschetta.
- The capsaicin intensifies as it sits — make the topping just before serving for milder heat.
Capsaicin is released from tomato cells when they're cut and mixed. The 15-minute marination allows capsaicinoids to dissolve into the olive oil, creating a more uniform heat distribution than the cellular 'bursts' of biting into a raw slice.