Bruschetta is an Italian side dish or appetizer made with fresh tomatoes, basil, and just a few other ingredients. It’s full of the flavors of summer, bright and very savory. Make sure to use Roma tomatoes, as regular tomatoes have too much liquid in them.
I once sat eating Bruschetta on toast at a small sidewalk restaurant across from the Coliseum in Rome. It was not as good as this recipe. But the view made up for it.
Tangy yet sweet, with fresh full bodied flavor! This appetizer is best made with homegrown tomatoes, as they have the most flavor. I love to toast my homemade Einkorn sourdough bread, add some butter and let guests spoon the brushetta on top themselves. NOTE: Use plum tomatoes if you can. If using any other tomatoes, drain the extra juice out of them after chopping so you don't end up with a soggy mess!
Servings: 8 people
- 1 lb Tomatoes chopped. See note above.
- 1/3 cup fresh basil chopped
- 2 cloves fresh garlic pressed
- 1 TB balsamic vinegar
- 1 tsp olive oil
- salt & pepper to taste
- bread sliced and toasted, brushed with butter