Tomato Bruschetta - How To Make Tomato Bruschetta

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!

More delicious Appetizer Recipes and Tomato Recipes for more great cooking ideas.

Two different, but delicious, ways of serving Tomato Bruschetta. In the left photo, chunks of fresh mozzarella cheese and olive slices are sprinkled on top. In the photo on the right, cheese is added and melted under the broiler.

Tomato Bruschetta

10 plum tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Traditional Aceto Balsamico (aged Balsamic Vinegar), optional

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. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.

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: 

• For an extra-special taste sensation, drizzle the tops of each bruschetta with balsamic vinegar (use a dropper). So good!
   
• Add some mozzarella cheese and sliced olive.