About This Recipe:
Tomato bruschetta is a delicious and easy appetizer that most people love. It’s literally as simple as toasting bread and chopping tomatoes, but it’s so good that I still order this out at Italian restaurants. In the summer I love making bruschetta with beautiful heirloom tomatoes, but plum tomatoes in the winter work perfectly too. The only important thing is to deseed your tomatoes so that the mixture isn’t too watery or seed-y.
Ingredients (8 pieces)
-8 slices of ciabatta bread
-4 plum tomatoes, deseeded and diced
-2 garlic cloves, minced
-2 tbls basil, thinly sliced
-1 tbl balsamic vinegar
-Salt and pepper
Instructions (20 minutes)
1. Place the bread on a sheet pan and drizzle with olive oil. Toast at 400 degrees F for 6-8 minutes until toasty and golden.
2. Mix the tomatoes, garlic, basil, balsamic vinegar, and 1 tbl of olive oil together in a bowl. Season with salt and pepper and let marinate for at least 10 minutes.
3. Top each piece of toast with the tomato mixture and serve.
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