I’m going to just come right out and say it. I’m obsessed with tomatoes right now. I want to eat them with every meal, and I’ve been doing a pretty good job of it. If you’re like me and you find yourself with an excess of tomatoes, bruschetta is a good way to use those delicious ‘maters!
This recipe is great for an afternoon snack, appetizer or full on meal if you really go for it. It’s super easy and super delicious.
Preheat oven to 400 degrees. Place bread slices on baking sheet and brush both sides with olive oil. Toast bread for 10-15 minutes until golden. You could also grill the bread for a more rustic flavor. I used a hearty mill bread because I hate it when the juice from the tomatoes makes a flimsier bread soggy (and no one wants that).
In medium bowl, combine diced tomatoes, minced garlic and basil.
Spoon tomato mixture on toasted bread slices and drizzle balsamic vinegar over each slice. You could also mix the balsamic vinegar in with the tomatoes before spooning onto the bread, it’s all up to you!
- 6 slices hearty (not flimsy!) bread
- 2-3 tomatoes
- 3 garlic cloves
- 1 small bunch basil
- 2-3 Tbsp balsamic vinegar
- Preheat oven to 400 degrees.
- Place bread slices on baking sheet and brush both sides with olive oil
- Toast bread for 10-15 minutes until golden.
- Mince garlic
- Dice tomatoes
- Chop or cut basil with kitchen shears
- In medium bowl, combine tomatoes, garlic and basil
- Spoon tomato mixture on toasted bread slices and drizzle balsamic vinegar over each slice