Tomato Basil Bruschetta

Tomato Bruschetta is one of my favorite things to make (and eat), and I realized that despite the fact that I make this multiple times every summer, I’d never actually done a post on it.

You’ll want to save this for when tomatoes are in season, and you can use whatever kinds you like best.  I like trying different heirloom tomatoes in this (for both flavor and color), but Roma tomatoes are also fantastic, and their texture holds up really well.

This time I used these Kumato tomatoes that I found at Trader Joe’s.  I’d bought them to use on the Vegan Pan-bagnat that I made, and since I had a bunch left over I figured it was a perfect excuse to make some bruschetta.

Along with fresh salsa, tomato bruschetta helped get me over my dislike of raw tomatoes.  You really can’t go wrong with basil, garlic, olive oil and ripe tomatoes.  They’re ingredients that were made to be together. Throw in some crusty grilled bread, and you’ve got appetizer heaven.  (Though as you can see from the photos I didn’t actually grill this bread – I was too hungry to wait!)

Tomato Basil Bruschetta

1 baguette (or your favorite crusty bread)
6-8 tomatoes, seeded and diced
1-2 cloves of garlic, minced
6-8 large leaves of basil, chopped
2-3 tablespoons olive oil
sea salt and fresh-cracked pepper, to taste

Combine all the ingredients (except the bread) in a non-reactive bowl, and allow the flavors to marry for at least half an hour at room temperature.  (The amounts you use will depend on the size of your tomatoes, garlic and basil, so just taste as you go to get the right balance.)

Heat a grill pan or your broiler, and slice the bread on a slight angle.  Grill or broil the bread until it’s golden and toasted.  Spoon the tomato mixture over the bread and serve immediately.

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One Response to “Tomato Basil Bruschetta”

  1. I’m going to need to try this out sometime! It looks absolutely delicious!