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
Ingredients
- 1 1/2 cups finely chopped fresh tomatoes
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp minced garlic
- 3 Tbsp chopped basil
- salt and pepper to taste
- 1 French baguette or ciabatta bread
Directions
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Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Add salt and pepper to taste.
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Refrigerate for 15 minutes in order for the flavors to marinate.
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Preheat oven to 425°F. Line a baking sheet with foil and set aside.
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Cut the bread into 1/2 inch slices. Brush olive oil on the top and bake until lightly toasted, about 3 minutes.
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Top with bruschetta and serve immediately.
Recipe adapted from here.
