Fresh Tomatoes and Basil make the perfect Bruschetta. Great for snacking, light dinner, or an appetizer.
Is your garden exploding with tomatoes right now? Mine is going crazy! We got back from a couple days away, and I picked a big mixing bowl full of tomatoes. There are still tons out there that are almost ready to be picked. Last year when we had lots of tomatoes I made a bruschetta one night, and my husband loved it! I have had bruschetta many times before, and the key is fresh ripe tomatoes.
Last summer I made Avocado Bruschetta and this tomato bruschetta on the same night. My husband actually said this was the first vegetarian meal he would have actually paid money for at a restaurant. It got too late in the year for me to make it again to share with you, so here it finally is! I think what really gets my husband with this version is the balsamic vinegar. I can put it in just about anything, and he becomes a fan of it. Balsamic pairs really well with tomatoes too, I have another recipe with the pairing coming on Monday!
I am not a big cheese eater, so I don’t put cheese with my bruschetta. But some crumbled feta or shaved Parmesan would go really well. For the crostini I used these new baguette crisps I found at Costco. They are made by Boudin Bakery out of San Francisco, and they were amazing. My bread had garlic in it, so I left it out of the bruschetta. I will add it to the recipe below though, so omit if you can find these crisps.
- 6-8 roma tomatoes, diced (about 1 cup)
- 2 Tbls basil, chopped
- 2 Tbls balsamic vinegar
- 1 tsp STAR Arbequina Extra Virgin Olive Oil for Vegetables (or olive oil)
- 1 clove garlic, finely mined
- salt and pepper
- Crostini (recipe here)
- In a bowl combine chopped tomatoes, basil vinegar, olive oil and garlic. Mix together. Season with salt and pepper.
- Serve on toasted crostini or Sour Dough Crisps