Simple Tomato Bruschetta Recipe
Servings: 4 - 8 servings
Ingredients
- 1 pound fresh seasonal tomatoes (beefsteak, cherry, heirloom, roma), cored, seeded and diced
- 2 cloves garlic minced
- 1 bunch fresh basil washed, dried, stems removed and leaves thinly sliced into a chiffonade
- 2 tablespoons olive oil extra virgin
- 1 tablespoon traditional balsamic vinegar or wine vinegar
- sea salt & freshly ground pepper to taste
- 1 freshly baked French baguette or Italian
- 8 tablespoons butter
Instructions
- Prep all the ingredients as described above.
- In a medium sized bowl, combine the diced tomatoes, minced garlic and sliced basil. Add the extra virgin olive oil, vinegar, season with salt and pepper and toss until tomatoes are coated. Taste and adjust seasonings.
- Let this mixture sit for at least one hour or up to 8 hours.
- Slice the baguette on a diagonal to achieve the most surface area possible. Traditionally, you would rub the cut slices with garlic before toasting but we skip that step because we added the garlic to the tomatoes.
- Heat up a medium sized frying pan over medium heat. When hot, add half the butter. When the butter is melted and hot, add half the bread slices and toast on both sides. Remove and reserve. Repeat with the rest of the butter and baguette.
- When you are ready to serve, give the tomato mixture a good stir and spoon a generous amount onto each slice of toasted bread. Transfer the bruschetta to a large serving platter and serve.
- When the tomatoes and basil are fresh, and the extra virgin olive oil and vinegar are top quality, this simple dish may look simple enough but it is packed with flavor. Enjoy!