Tomato Bruschetta

As promised, here is one of my favorite go-to recipes of all time. Seriously, if I have to take something to a party or am making something for someone new, this almost always make an appearance. This bruschetta is easy and so pretty. I always get compliments on both the presentation and the taste. You will never have worked so little for such a great result! It is also, conveniently, the PERFECT time of year for tomatoes! Ours are just coming off the vine and we have gotten some from our CSA as well. There is just nothing like homegrown tomatoes! Do you make a version of this? I would love some new variation ideas!

Kelly

Bruschetta


6 or 7 ripe tomatoes (about 1 1/2 lbs)

2 cloves garlic, finely minced or pressed

1 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

Shaved parmesan cheese

1 baguette French bread or similar Italian bread

Chop the tomatoes fairly small and combine with garlic, olive oil, balsamic vinegar, basil, salt and pepper. Allow to sit for 15 min – several hours. (You can make the topping well in advance and assemble once you arrive at your destination or when your guests arrive.) Slice the bread into 1″ slices and lightly toast under the broiler or on the grill, turning once. You can brush lightly with olive oil if desired, though I do think you usually can get good results without the additional oil. Just make sure to keep an eye on it!! We have burned LOTS of bread in this house! Once the bread is toasted, distribute the topping over the bread. Top with more fresh basil and shaved parmesan. Enjoy!

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6 Responses to “Tomato Bruschetta”

  1. If you aren’t vegan, try throwing an anchovy into that recipe too. I love it.

  2. Simply delicious!

    Come and link up to this week’s CSA link party…http://inherchucks.com/2012/08/23/whats-in-the-box-40/. Looking forward to seeing you there 🙂

  3. Kelly – I am so glad to have your recipe for Bruchetta! 🙂

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