summer bruschetta

bakermom2 avatar
By Linda Mericle
from Garden Grove, CA

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?

prep time 10 Min
method No-Cook or Other

Ingredients For summer bruschetta

  • 6
    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.

How To Make summer bruschetta

  • 1
    Dice up the tomato, squeezing out the seedy parts. Put into a bowl.
  • 2
    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.
  • 3
    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.
  • 4
    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!
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