Makes 6 servings
2 beefsteak tomatoes
2 Tablespoons finely chopped basil leaves, plus more for garnish
3 cloves of garlic
½ small white onion
2 tablespoons olive oil, plus more for bread
1 tablespoon balsamic vinegar
¾ teaspoon salt
¼ teaspoon ground black pepper
1 loaf ciabatta or french bread
One of the best ways to use up extra tomatoes is by creating a simple, yet flavorful bowl of bruschetta. While this recipe calls for beefsteak tomatoes, you can also use other varieties such as Roma, cherry, and heirloom depending on what is available.
You can easily modify this classic bruschetta to add more flavors. Other optional ingredients include chopped olives, feta or mozzarella cheese, red pepper flakes, and parmesan.
1. Wash and dry all produce.
2. Dice tomatoes into small pieces and add to a medium bowl with chopped basil. Mince 2 cloves of garlic and white onion and add to tomatoes.
3. Add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper. Mix well.
4. Let sit, covered, in the fridge for at least an hour before serving, mixing once or twice and recovering.
5. Slice bread into rounds and brush with olive oil before toasting or grilling till golden brown. For a standard oven, set to 450℉ and toast for 4–6 minutes on each side.
6. Slice the end off of the last piece of garlic and rub over toasted bread rounds.
7. Top with bruschetta, garnish with basil leaves, and serve as an easy lunch, snack, or appetizer.
1 hour and 30 minutes