Tomato Bruschetta...An Appetizer Everyone Loves!

Day 25 of the 31 Day Challenge

Day 25 of the 31 Day Challenge

Tomato Bruschetta

Tomato bruschetta was all the rage a few years ago.  It seemed to be on every menu.  It is indeed a delicious dish so it is no surprise it is popular.  It is really simple to make and you really don't even need a recipe.  You toast some bread, rub it with garlic and top it with tomatoes that are chopped and mixed with garlic, olive oil and basil.  Very simple but full of flavor.  We made it in school in our Tomatoes and Peppers day and we all loved it.  It would be delicious with peak season tomatoes (you can use big tomatoes, just chop them up) but it was good with just regular ole grocery store cherry tomatoes.  You do need fresh basil.  It grows like a weed in the Summer so this is probably better during those warm months, but you can also buy it most grocery stores year round.  It just might cost a bit more.  Use a nice substantial bread and cut it thinner than you might think.  If you get it too thick it gets hard to eat.  Also if you toast it too long it hurts the top of your mouth when you bite into it. So this is a short post and a short recipe but it is definitely worth making! 

Another version

Tomato Bruschetta

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients (6 -8 servings)

    Tomato topping
    • 2 Tbsp olive oil
    • 2 large garlic cloves, minced
    • 1 pint of cherry tomatoes, cut into quarters
    • 1/2 cup finely chopped basil
    • 2 tsp balsamic or red wine vinegar
    • salt and pepper
    • 1 loaf of fresh Italian bread
    • 2 Tbsp olive oil
    • I -3 large cloves garlic, peeled and left whole


    Preheat oven to 350 degrees.

    Cut tomatoes into a bowl. Add the garlic, olive oil, basil, and vinegar and mix to combine. Season with salt and pepper. Set aside

    Cut bread into 1/2 inch slices. (Don't make them too thick or it will be too hard to eat.) Brush both side of the bread slices with olive oil. Toast in oven for 10 minutes. The bread should be crusty around the edges but still lightly soft to the touch in the middle. Once toasted, rub the whole peeled garlic on each slice. Use as much as you need to get the garlic flavor into the bread. Place bread in a single layer on the serving platter. Spoon some of the tomato topping on each slice. Serve immediately.

    Note, you can make the tomatoes ahead of time, but don't add salt and pepper until just before serving. Assemble when ready to serve as the bread gets soggy quickly.

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