Tomato Basil Bruschetta

If you are in need of a quick and easy appetizer recipe, here it is! It’s best made in the summer when you have access to fresher/more in season ingredients but making this in the winter did transport me back to summer (for a second anyway). This recipe is adapted from Simply Recipes and the original can be found here.
1 french or sourdough baguette, sliced into half-inch size pieces
2 lbs heirloom tomatoes (I like the color, you can use regular on the vine too)
2 cloves garlic, minced
2 tsp. Olive Oil, plus 1 Tbs. for brushing the bread
1 1/2 tsp. balsamic vinegar
12-14 basil leaves, thinly sliced

1. Remove the seeds and juice from the tomatoes as much as possible. Chop tomatoes (you can remove the skin if you want, but I prefer to keep it on).
2. Pre-heat oven to 425 degrees. Brush one side of each slice of bread with olive oil. Place the olive oil side of the bread down on a baking sheet. Bake for 6-7 minutes on the top rack in the oven (or until edges brown)
3. In a large bowl, combine tomatoes, garlic, basil, 2 tsp. olive oil and the balsamic vinegar. Add salt and pepper to taste.
4. Serve tomato mixture with the bread olive oil side up*
 *You can serve this a few different ways, but if you are pre-loading the bread with the tomato mixture, be aware the bread could get soggy. The best way to serve is to have the bread on a platter with a spoon in the bowl to allow people to build their own.


3 thoughts on “Tomato Basil Bruschetta

  1. You are making me hope that the cold winter weather will be over soon so that I can get tomatoes planted. I’ll have to wait until almost the end of May for that unfortunately.

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