Summer Tomato Bruschetta

Summer Tomato Bruschetta

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Summer fresh tomatoes are incredibly delicious. Chop and mixed with minced garlic, fresh oregano and balsamic vinegar, and piled onto crisp toast, fresh tomatoes become a sophisticated bruschetta, a perfect prelude to dinner on a sultry summers’ night.

  • 1 Day Old Baguette Or Any Crusty Loaf (Cut Into 1/4 Inch Thick Slices)
  • Olive Oil
  • 4 To 6 Tomatoes (Chopped)
  • 1 Garlic Clove (Minced)
  • 1/4 Cup Finely Minced Fresh Oregano
  • 1/2 Cup Slivered Basil Leaves
  • Balsamic Vinegar
  • Kosher Salt
  • Freshly Ground Pepper
  1. Coat sauté pan with enough olive oil to fully cover bottom. Heat over a medium-low heat until slightly smoking. Place bread slices in pa. Cook, turning over until both sides have a bit of crustiness and golden brown. Remove and arrange on serving platter.
  2. In large-size bowl combine chopped tomatoes, minced garlic, oregano, and basil. Drizzle in olive oil and balsamic vinegar. Add kosher salt and pepper. Add more olive oil and vinegar if needed.
  3. Top each bread slice with a bit of tomato mixture.
  4. **You could also top bread slices with a smear of goat cheese, ricotta cheese, cream cheese or slices of fresh mozzarella before topping with tomatoes.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 5 Minutes Total Time: 25 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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