Tomato Bruschetta


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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!