tomato bruschetta
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!
prep time
15 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 10 - plum tomatoes, diced
- 4 small cloves garlic,pressed
- 3/4 cup fresh basil leaves
- 1 teaspoon fresh squeezed lemon juice
- 1/3 cup olive oil, extra virgin
- - coarse salt and fresh cracked pepper to taste
- - french or italian bread, sliced
- - balsamic vinegar, optional
How To Make tomato bruschetta
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Step 1In a medium bowl mix the tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper and set aside.
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Step 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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Step 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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Step 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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Step 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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Step 6Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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