 This Tomato Bruschetta (broo-SKET-uh)
is the most wonderful
appetizer during fresh tomato season.
Easy to prepare and bursting with summer flavors, these bruschetta make
a great snack, appetizer, or side dish. Try it and you'll be hooked!
Check out my
Appetizer Recipes
for more great cooking ideas.
Tomato
Bruschetta
10 plum
tomatoes,
diced
3 cloves
garlic, minced
3/4 cup fresh
basil leaves,
coarsely chopped
1 teaspoon fresh
lemon juice
1/3 cup extra-virgin
olive oil
Coarse
salt and
coarsely ground
black pepper to taste
French or Italian bread slices
Preheat oven to 475 degrees F.
In a medium bowl, mix
together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt,
and pepper; set aside.
Slice the bread into 1-inch slices. If
you're working with a large loaf, you'll then want to halve each slice
again. Brush one side of each slice with extra virgin olive oil. Place
the slices oil-side down on a cooking sheet, and toast them in the oven
until golden brown.
Either serve tomato mixture, room
temperature, in a bowl with a spoon and lots of toasted bread slices, or
tops each bruschetta with the tomato mixture and place on a large
serving plate. Try not to top too far ahead of serving, as the
bread can get soggy.
Variation: Add some
mozzarella cheese and sliced olive.
ENJOY!
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