This is the perfect recipe for those summer tomatoes!
Not sure what to do with all of the veggies you picked up from the farmers' market? Bruschetta is something you can eat all summer long.
Simple Summer Bruschetta Recipe:
Ingredients:
- 3 large tomatoes (I used 2 red, 1 yellow)
- 2 cloves of garlic
- 2 Tbsp. extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Balsamic vinegar to taste (optional)
- Shredded Parmesan cheese
- 2 Tbsp. fresh basil, julienned
Wash and chop your tomatoes, setting them aside in a bowl. Peel and chop the garlic cloves, or use a garlic press, and add them to the tomatoes. Season the mixture with olive oil, salt, and freshly cracked black pepper. If you want to add balsamic vinegar, this is where you would put it in.
Refrigerate the mixture for at least 20 minutes to let the flavors combine. Meanwhile, toast the bread in the oven at 400 degrees for about 4-5 minutes and julienne the basil.
Top each piece of toasted bread with a spoonful of the tomato mixture, shredded Parmesan cheese, and some fresh basil. Enjoy!
Store any leftover tomato topping in the refrigerator. Don't dress with cheese and basil until just before serving it.
Variations:
- Any type of tomatoes would work with this recipe. Heirloom tomatoes, cherry tomatoes, or even grocery store Roma tomatoes would be fine, but the riper, the better.
- If you have it, a nice balsamic reduction would be lovely drizzled on top instead of adding balsamic vinegar.
- Plain white baguette is what I use for the crostinis, but you could use just about anything. Sourdough or a seeded loaf would be interesting bases for the tomatoes.
- If you can't find fresh basil, just leave it out. Dried basil simply won't have the same effect on this dish.
Do you have a favorite bruschetta tip or another way to serve summer's best vine-ripened tomatoes? Share it with us in the comments!
