It is tomato season at the farm. Almost every day we have five or six ready for picking. Of course, I have no complaints about that. I love adding tomatoes to my menu, as well as canning a bunch for the garden-less times in winter.
While my husband oversees the garden, I have my own herb garden on our deck. Among the herbs there is a basil plant, which keeps us fairly well stocked for menu planning. I’m pretty sure there will be a dinner with simple tomato basil bruschetta on the menu for our next hot summer night!
The original simple tomato basil bruschetta post from August 2009
As I wrote in my last post, we recently enjoyed a Saturday dinner of Italian appetizers with friends. The inspiration for the Italian theme was the basil plant on our front porch. I love using fresh basil in recipes, most often in tomato-based dishes. Whether it be a caprese salad or eggplant stacks, fresh basil is essential.
With finger foods on the menu for Saturday, I decided to make a dip that we would eat without utensils. A bruschetta dip seemed a perfect use for basil. It could be made early in the day to allow the flavors to meld, which also meant no cooking while our friends were here.
The combination of fresh basil, garlic, tomatoes, and balsamic vinegar give this simple tomato basil bruschetta topping a pleasant cornucopia of flavors. However, if you want a little extra flavor or saltiness in this dish, you can top it with crumbled feta cheese. It is a beautiful combination of sweet, salty, and savory.
Simple Tomato Basil Bruschetta
Ingredients
- 5 medium tomatoes
- 3 cloves garlic divided
- 10 basil leaves
- 1/4 cup balsamic vinegar
- Salt & pepper
- baguette
- 2 tablespoons olive oil
Instructions
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Dice tomatoes, and place in small bowl.
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Mince 2 cloves of garlic, and add to tomatoes.
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Finely chop basil, and add to bowl.
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Add balsamic vinegar, a pinch of salt, and a few grinds of black pepper; stir well.
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Cover and refrigerate for 2 hours.
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After 2 hours, preheat a grill pan over medium heat (or outdoor grill).
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Cut baguette into 1/2 inch slices.
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Brush each slice with a small amount of oil.
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Cut remaining garlic clove in half, and rub oiled side baguette slices with garlic.
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Grill for a minute or two, or until golden brown.
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Serve grilled bread and bruschetta, allowing each diner to assemble for maximum crunchiness in the bread.
Oh I just love bruschetta and always order it as an entree at Italian Restaurants but never had a go at making it. I agree with you too about serving it separately to the bread and I have had some soggy ones in the past. I like my crusty bread grilled as well. Thanks for the recipe.
This looks delicious! I do a Friday recipe swap on my blog. Hope you’ll stop by and contribute.
https://momtrends.blogspot.com/2009/08/friday-feasts-poached-salmon.html
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