Classic Bruschetta!
Now That tomatoes are starting to come on, this classic Italian appetizer is a great way to use them up. Super with any kind of tomato and especially fun using heirloom varieties for different colors and flavors.
Since I needed to make a big batch for a friend’s party I used eight fresh, ripe romas so just halve the quantities here if you don’t need to make as much. However, I’ve never had a problem of too much bruschetta!
So chop fine your eight medium sized tomatoes and put in a good sized bowl. Now mince a half cup of fresh basil leaves (whole leaves packed into a measuring cup) and three cloves of garlic. Toss in with the tomatoes and pour in a good solid glug of extra virgin olive oil (about a quarter cup), two tablespoons of balsamic or cider vinegar, a teaspoon of fresh lemon juice, a half teaspoon each salt and black pepper. Mix and serve with ready made mini-toasts or toasted baguette rounds!
Easy summer crowd pleaser!
