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Tomato Bruschetta

Tomato Bruschetta


For the Bruschetta
5-6 Tomatoes, finely chopped
1/3 Cup Chopped Basil Leaves
2 Cloves Garlic, minced
1 Tablespoon Balsamic Vinegar
1 Teaspoon Olive Oil
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt, or to taste

For Serving
1 Baguette French Bread or Italian Bread, sliced into rounds and toasted Butter or olive oil to spread on bread

In a big bowl, combine finely chopped tomatoes, chopped basil leaves and minced garlic. Transfer into a strainer and let strain over the sink for about 10 minutes. In the meantime, slice the baguette into rounds about ½ inch thick. Lightly butter or brush with olive oil. Toast baguette rounds in a preheated 375 oven for approximately 10 minutes, until golden brown or to your desired doneness. Set aside when done. Transfer tomatoes, basil and garlic mixture back into the large bowl. Add 1 tablespoon of Balsamic Vinegar, 1 teaspoon of Olive Oil, 1/2 teaspoon Black Pepper and 1/2 teaspoon Salt, or to taste. Mix all the ingredients well and let the mixture sit for an hour on the countertop or in the refrigerator, if you have the time. This allows for the all the flavors to blend together.

Serve on toasted rounds.