Sweet Summer Tomato & Basil Bruschetta
Sweet Summer Tomato & Basil Bruschetta
This classic fresh tomato basil bruschetta recipe is a huge crowd pleaser at picnics and dinner parties! A simple and delicious appetizer and wonderful way to make use of in season tomatoes and fresh basil!
Bruschetta Ingredients:
2.5 cups fresh ripe tomatoes cut into 1/4 inch cubes or even smaller (I like to use heirloom or Campari tomatoes on the vine, but any fresh ripe tomatoes would work)
about 8-10 fresh basil leaves, finely sliced
3-5 fresh minced garlic cloves
optional: 1/4 cup grated parmesan (omit for dairy free)
2-3 tablespoons nice balsamic vinegar
2 tablespoons extra virgin olive oil
1/3 teaspoon sea salt
For Serving:
one sourdough baguette or another crusty bread
1 tbsp extra virgin olive oil
Method:
After slicing up your tomatoes, strain some of their juices by allowing them to sit in a mesh sieve or colander for 5 minutes. Toss the juices.
As the tomatoes are draining move on to mincing garlic and slicing up your basil. Combine these with the tomatoes and remaining ingredients in a medium mixing bowl.
Refrigerate for 15 minutes up to several hours before serving.
When ready to serve, preheat oven to 425 f.
Slice up your sourdough baguette into 1/4 inch wedges on a slight angle, spread over a large baking sheet. Drizzle or brush each slice lightly with olive oil.
Bake until lightly toasted or golden brown at the edges. Just a few minutes should do it.
To serve, generously spoon your fresh bruschetta over the toasted sourdough baguette slices.
Enjoy!
