How to make fresh homemade bruschetta with garden ripe tomatoes and basil. This bright and summery appetizer is a total crowd pleaser!
2 1/2cupdiced tomatoes(roma, cherry etc.), seeds removed (or a majority of them)
6-8basil leaves(depending on size), julienned
2tspred wine vinegarOR balsamic vinegar
1tspkosher sea salt
1/2tspground black pepper
For the Baguette
2tbspolive oilOR melted butter
1baguettesliced on the bias, about 1/4-inch thick
In a small non-stick skillet set over medium-low heat, add olive oil. When the oil is hot, add garlic and cook just until fragrant, about 1-2 minutes. Do not let it brown. Remove from heat and allow to cool for 5 minutes.
In a medium bowl, combine the oil/garlic, tomato, basil, vinegar, salt and pepper.
Meanwhile, in a small mixing bowl, combine the oil and garlic powder. Brush the baguette slices with olive oil and toast until lightly browned.
Top with tomato mixture and serve immediately.
- You can also top the toasts with fresh mozzarella before adding the tomato mixture.