Fresh Tomato Bruschetta
It doesn’t get much better than biting into a slice of crisp bruschetta. As the summer comes to a close and plump, fresh tomatoes become harder to find, we’re taking advantage of the last of the fresh produce while we can. We whipped these up as an appetizer to our Sinful Sunday meal last week.
What You’ll Need:
- Roma tomatoes
- Fresh basil (you can use the dry stuff if you insist, but fresh will be better!)
- Fresh garlic
- Extra Virgin Olive Oil
- One baguette
- Salt/pepper to taste
What You’ll Do:
Dice tomatoes and rinse, straining excess liquid. Chop basil into thin pieces and mix with tomatoes. Cut baguette into thin slices and broil them in the oven until toasted (watch it carefully). Smash a garlic clove beneath the flat side of a large knife, and rub onto each side of the bread slices. Top the untoasted side of the bread slices with tomato mixture, drizzle with a little olive oil, and sprinkle on some salt and pepper.
Is that easy, or what? Such a basic bruschetta with such a big taste! Yum yum!