tomato bruschetta
(2 ratings)
Its harvest time and I made this Bruschetta from the paste tomatoes, garlic and basil from our garden. It was delicious on a piece of olive oil infused toast, what could be tastier!
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
Ingredients For tomato bruschetta
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10plum tomatoes, diced
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4 smcloves garlic,pressed
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3/4 cfresh basil leaves
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1 tspfresh squeezed lemon juice
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1/3 colive oil, extra virgin
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coarse salt and fresh cracked pepper to taste
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french or italian bread, sliced
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balsamic vinegar, optional
How To Make tomato bruschetta
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1In a medium bowl mix the tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper and set aside.
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2Slice your bread into 1 inch slices. If you have a large loaf of bread you might want to slice the pieces in half again.
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3Brush one side of each slice of bread with extra virgin olive oil. Put the slices oiled side down on a cookie sheet and toast them until golden.
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4You can make the bread ahead of time and store it in an airtight container. Cool the bread completely before you store it.
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5You can let everyone top their toast with the tomato mixture. Don't top the toast too soon before eating, it will get soggy.
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6Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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