Summer Bruschetta
From fizzle3nat 15 years ago
- 10 minutes to make
- Serves 2030
My take on the classic Bruschetta. Great use for in-season tomatoes! Quick, easy appetizer...or if by yourself, a delicious meal. :)
Ingredients
- 1 French bread baguette shopping list
- 6 roma tomatoes shopping list
- 2 TBSP. minced red onion shopping list
- ½ - 1 tsp. minced garlic, to taste (if you can find minced roasted garlic, it is delicious) shopping list
- 1 tsp. dried minced basil, or if using fresh, use 1 TBSP. shopping list
- Dash salt shopping list
- Dash black pepper shopping list
- 1 TBSP. balsamic vinegar shopping list
- 2 TBSP. extra-virgin olive oil, plus more for brushing bread slices shopping list
- parmesan cheese, optional shopping list
How to make it
- Set oven to broil.
- Slice bread into ¼ inch thick rounds. Brush each side lightly with olive oil and place on cookie sheet. Broil until golden brown, turn slices over and brown on opposite side. Remove from oven and cool.
- Chop tomatoes into a ¼ inch dice, add onion, garlic, basil, salt, and pepper. Toss together, add vinegar and oil and stir.
- Top cooled bread slices with tomato mixture. Top bruschetta with a few pieces of grated parmesan or a parmesan curl, if using. Serve immediately.
- *These are delicious served at room-temperature, but the tomato mixture is equally good chilled before being placed on the bread. Great with good wine (or a cold beer!)
The Rating
Reviewed by 4 people-
like it!
nadeemnirvana
in Sudbury, Nr Harrow/Wembley loved it
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Beautiful picture - beautiful recipe..I am so hungry for garden ripe tomaotes! As soon as they are available, this is the dish I go to...so tasty. Thanks, fizz!
krumkake
in Chicago Suburbs loved it
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