I've been making this for years and it's one of those dishes I repeatedly rely on for a quick appetizer. It's unbelievably easy and takes only minutes to make. Bruschetta is opened to interpretation and there are countless recipes for it. White bean bruschetta (see post from June) egg salad, even smoked salmon and dill. It's full of colorful, fresh, and fragrant ingredients that will make even the most stingy eater come back for more.
Tomato Basil Bruschetta Recipe
2 vine ripened tomatoes.
1 small red onion
1/2 cup basil
1/4 cup Olive Oil
1/8 cup Balsamic Vinegar
S&P (Salt & Pepper)
Chop the tomatoes and onions and place in a large bowl. Chiffonade (see post from June 29th for a lesson) the basil and add to the bowl. Add the olive oil and balsamic vinegar to the salad. A little salt and pepper (never forget this step!) And you're done! Now let it sit and marinate for at least 1/2 hour.
- Try and stick to the red onion. I find they are the best to use b/c of their mild to sweet flavor.
- If heirloom tomatoes are in season, use them.
- Save and use over chicken, salad, or even eggs!
A little history lesson
Bruschetta actually refers to italian bread, grilled and brushed with olive oil. Bread would be grilled over fire, then rubbed with a piece of raw garlic, olive oil, and S&P. That has never changed. What has changed are the toppings that go along with this.