Just off the heels of spending the past 2 weeks in 5 different countries in Europe and leaving our oldest in Italy for grad school, I was obviously inspired to share my version of bruschetta with the abundance of tomatoes from our garden. This recipe is so incredibly easy, flavorful (you must use good tomatoes or there is no sense in making this dish) and it’s the perfect appetizer for your dinner. We like to serve it with some white wine, olives and some Marcona almonds. Heavenly. Okay let’s get this recipe started!
4 tomatoes (medium sized) cubed
Fresh basil leaves
2 cloves of garlic (one halved and one finely chopped)
2 tsp of a good quality balsamic vinegar
Good crusty bread
I begin by washing and chopping up my tomatoes. I place them in a strainer over a bowl and allow them to drain a bit. Chop your garlic and add to the tomatoes. Once the tomatoes are done draining, add them to a bowl with balsamic and a pinch or two of salt. Toss gently.
On broil, add the desired amount of bread (depending on your bread of choice this can be a few slices or if using a baguette more because they’re smaller) to a baking pan and drizzle with some olive oil. Broil until nicely toasted but not burned. Keep an eye on it! Remove and take the halved piece of garlic and rub that on each toasted side of the bread. Then top with a spoonful of your tomatoes.
Gently stack your basil leaves and roll into a cigar shape. Slice into thin ribbons of basil. Top the bruschetta with the basil leaves and serve. You can add flaked sea salt if you desire.
I hope you enjoy! ~xx
— Knead to Cook