I can’t believe I am posting a bruschetta recipe in the middle of November. Or, stranger still, that I even have tomatoes still growing in my garden in the middle of November!
Well, here we are. I had wanted to try making bruschetta back in summer, but somehow never got around to it. I felt like it was a sign that I should be making it when I gathered some tomatoes a few days ago. It’s really easy and delicious. Give it a try!
GARDEN FRESH BRUSCHETTA
Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Add salt and pepper to taste.
Refrigerate for 15 minutes in order for the flavors to marinate.
Preheat oven to 425°F. Line a baking sheet with foil and set aside.
Cut the bread into 1/2 inch slices. Brush olive oil on the top and bake until lightly toasted, about 3 minutes.
Top with bruschetta and serve immediately.
Recipe adapted from here.
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