My brother’s garden is overflowing with tomatoes, so he brought me an entire bagful of them when he visited this weekend–I was stoked! We had yet another weekend filled with eating so Monday night Jeff and I were looking for something light to make for dinner and with all of those tomatoes on hand the answer seemed pretty obvious–fresh tomato bruschetta!
I love love making bruschetta. It’s super easy and just tastes so fresh and flavorful without doing much of anything. And it makes the perfect appetizer to throw together when you have friends coming over. The key to making perfect bruschetta is all in the tomatoes–they need to be ripe and fresh. Jeff also likes to rinse them after we chop them to get rid of excess seeds cause he’s weird like that.
If you’re bbq-ing, you can just throw the bread right on the grill too for the ultimate summer appetizer! (who says its fall? It’s 90 here today!)
Fresh Bruschetta Recipe
Makes 6 pieces
2 fresh roma tomatoes, chopped (anything variety will really do)
1 clove garlic, diced
4-5 leaves basil, chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
6 small slices french baguette
Pre-heat oven to 350 degrees
Spread half of olive oil on baguette slices and place on baking sheet in the oven for about 8 minutes.
In a small bowl, combine tomatoes, garlic, basil, and remaining olive oil.
When the baguettes are toasted, place tomato mixture evenly on each slice.
Drizzle bruschetta with balsamic vinegar.
He also brought cherry tomatoes which make the perfect afternoon snack at work.