Summer Bruschetta

Linda Mericle


I know for many of us, summer is just a glint in mother natures eye right now. But if you can get hold of some tomatoes, you can have the taste of summer in your home right now and give you some hope for a warmer future. Or wait until this summer when you are wondering what to do with all those tomatoes coming out your ears. My friends Nonna said Bruschetta was what you make at the end of the week to use up your stale bread, capish?

pinch tips: How to Poach an Egg




10 Min


No-Cook or Other


ripe roma tomatoes. (or any other ripe ones will do)
4 clove
garlic, peeled and chopped
basil, a couple of stalks. it has to be fresh.
1 tsp
salt-or more to taste
2 Tbsp
good balsaic vinegar-give or take
a good olive oil.

Directions Step-By-Step

Dice up the tomato, squeezing out the seedy parts. Put into a bowl.
Roll the basil leaves up like a cigar and thinly slice. Chop up the garlic. I use a food chopper. Add these to the tomatoes.
Pour in the vinegar and a couple swirls of olive oil. Add the salt and mix. Put in the fridge for at least an hour, then taste and see if you need more vinegar or salt or oil. It really depends on the kind of oil and balsamic you use.
Now you can just toast (broiler or toaster oven) some bread or split open rolls until golden brown. Drizzle some olive oil on it. Add some fresh grated Parmesan. Then spoon on some of your wonderful bruschetta. Maybe go on the wild side and add some thin sliced prosciutto. Enjoy!

About this Recipe

Course/Dish: Other Appetizers, Salsas
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Dairy Free, Soy Free
Other Tag: Quick & Easy