Fresh, sweet, juicy tomatoes are bountiful this time of year — in your garden or at the farmers’ markets and vegetable stands. A quick easy recipe to make using this flavorful fruit is Bruschetta.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt, tomatoes and herbs. When I make Bruschetta, I use this easy and simple but delicious recipe by McKinze Gore on delish.com.
Classic Bruschetta Marinated Tomatoes
- 4 T. Extra-Virgin Olive Oil
- 2 Cloves Garlic (thinly sliced)
- 4 large tomatoes (diced)
- 1/4 c. thinly-sliced Basil
- 2 T. Balsamic Vinegar
- 1 t. Kosher Salt
- Pinch of crushed red pepper flakes
- Preheat oven to 400 degrees
- In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
- In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.
Bread
- 1 large baguette, sliced a quarter inch thick on the bias
- Extra-virgin olive oil, for brushing
- 2 cloves garlic, halved
- While the tomatoes are marinating, toast the bread.
- Brush bread on both sides lightly with oil and place on large baking sheet.
- Toast bread until golden, 10 to 15 minutes, turning halfway through.
- Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
- Spoon tomatoes on top of bread just before serving.
