Thursday, July 09, 2009


Bruschetta is one of those foods that I can eat inappropriately large quantities of in one sitting. It was one of the first dishes I ever made as a kid, and it always impresses. Making it in the summer, when tomatoes are in season, is one of my very favorite pleasures in life.

Tomatoes for Bruschetta

It’s also impossible to mess up (unless you use crappy tomatoes, in which case it will be “meh” but not horrible), so it’s pretty ideal in every way. I’m not sure how authentic my method is, but I like to keep it simple to highlight the fresh, summery flavors.



Printable Recipe

4 beefsteak or heirloom tomatoes, diced
Handful of fresh basil leaves, torn
2-3 garlic cloves, minced
Splash of olive oil
Several pinches of kosher salt

1. Combine all ingredients in a medium bowl. Toss to combine, taste, and adjust seasoning as needed. Cover with plastic wrap and refrigerate for a couple of hours.

2. Slice the baguette, brush lightly with olive oil, and toast in the oven (or toaster oven) until lightly brown and crispy. Serve with tomato mixture. Enjoy!


nick said...

This is pretty much exactly the way I make this dish. I've heard the "true" way to do it is to not add any garlic directly, but rather rub the warm toasted bread w/garlic cloves to get an "essence" of garlic in there.

I just pop several chopped cloves onto mine.

Anonymous said...

I do the same except I add a couple tablespoons of red wine vinegar and basil and chives

Jilly said...

Oh my gosh.....I made bruschetta tonight as part of dinner before I even saw your post!!! We are on the same wavelength I guess ;) I did mine the same way except I also added some finely diced red onion and basalmic vinegar. Hugs!

Anonymous said...

It's really awesome with a bit of basalmic vinegar, too. I always put in "too much garlic". ^_^ (Nonsense, I say. How could you ever have too much garlic?)

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