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.
Summer Tomato Bruschetta
- Prep Time
- Cook Time
- (5 /5)
- 1 rating
- 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
- 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.
- 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.
- Top each bread slice with a bit of tomato mixture.
- **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.
- Serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 5 Minutes Total Time: 25 Minutes
- "Work With What You Got!"
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