Tomatoes and basil were meant to be together. This simple bruschetta recipe will only take five minutes to make but will taste elegant and refreshing. Summer cocktail party food at its best!
I like to use a mixture of roma and heirloom tomatoes, but use the tomatoes available to you that are the freshest and ripest.
- 4 cups chopped tomatoes
- 8 tablespoons fresh basil, chopped
- 1 red onion, minced
- 6 tablespoons olive oil (plus some for the bread)
- 3 tablespoons balsamic vinegar
- 1 focaccia or pugliese loaf, sliced
- 1 clove of garlic
- Salt and pepper to taste
Combine chopped tomatoes, basil, onions, olive oil and vinegar in a large bowl. Add salt and pepper to mixture to taste. Set aside for up to three hours.
Brush the bread lightly with olive oil and put in the oven on broil for about 2 minutes (till slightly browned). Then rub warm bread with the garlic clove. Top bread with mixture and serve. (Or allow guests to top their own bread if it will be sitting out long enough to get soggy.)
Photo by theilr.