It’s not summer until our fresh homegrown tomatoes are just right for our all-time favorite appetizer, Fresh Tomato Bruschetta! Homegrown vine ripe tomatoes, garden-fresh basil and garlic, farmer’s market sweet onion, capers, good quality parmesan cheese, sea salt, and ground pepper on a crusty slice of warm garlic toast… What more do you want out of summer???
BRUSCHETTA SERVING OPTIONS
Not only is garden fresh bruschetta delicious as an appetizer it makes a great topping for grilled or baked chicken. Perfect on warm pasta or serve it cold as a refreshing summer pasta like my Cold Curry Pea Pasta Salad.
Here are a few additional serving ideas👇
As a dressing for a garden salad
Over baked or grilled chicken or fish
Add jalapeno and use it as a taco topping
As a pasta sauce or in combo with a basic sauce
Topping for a baked potato
Use it as a pizza sauce
Addition to an Italian sandwich
The possibilities are endless!!!
With so many different recipes for Bruschetta out there, my family prefers the version of Bruschetta without the balsamic vinegar. Using balsamic vinegar or red wine vinegar is the traditional way to make it but I found out years ago to get my kids to eat it I had to leave it out. They just didn’t like vinegar…seriously can you blame them?
HOW TO MAKE FRESH TOMATO BRUSCHETTA?
Actually, what we call bruschetta is not the tomato topping…it’s the bread topped rubbed with fresh garlic and a drizzle of olive oil. Who knew…right? But for common American purposes, I am going to refer to this yummy Italian influenced garden-fresh topping as Bruschetta.
Fresh, juicy ripe tomatoes
garlic, more than 3 cloves:)
good quality olive oil
Parmesan, Romano, or Asiago hard cheese
good fresh hard-crusted bread like French, Ciabatta, or a thin baguette
Easy Fast Steps
STEP ONE… Cut and chop the tomatoes and onion.
STEP TWO…Chiffonade the basil (roll into a cigar shape and cut with a knife horizontal…it will make ribbons of basil)
STEP FOUR… Add everything except cheese to a bowl and mix gently. Add cheese then mix slightly again…let sit at room temperature for about 30 minutes.
STEP FIVE… Serve with bruschetta bread.
Just a personal opinion but give me a fresh, warm loaf of crusty bread, some really good quality olive oil with a lot of garlic (or butter!) spice it up with some fresh dried herbs and you’ve just given me the keys to the kingdom! I love bread!!!
Bread for bruschetta toppings is easy and takes about 5 minutes to prepare.
Fresh or fresh dried herbs
Lots of crushed garlic (use a meat mallet for easy crushing…skins slide right off!)
Mix together and let sit for a bit to infuse the flavors
Cut fresh bread on the diagonal 1/2″ thick
Spread or brush garlic mixture on top of each slice
Cook at 350 for about 10 minutes and you’re good to go!
If you have leftover bruschetta (ha, ha, doubtful) you can easily store it in a glass or plastic covered container in the fridge for a couple of days. If you decide to try freezing just remember that all the veggies will unthaw squishy and mealy. But…thawed bruschetta would be excellent as a flavor addition to a veggie-based soup or pasta sauce.
Using vine ripe, in-season, tomatoes whether your own, from your local farmer’s market, or regionally grown… this is key to this dish. I’ve made bruschetta in the winter with hothouse commercially grown tomatoes before and it’s just not the same…at all! Any variety of in-season vine ripe tomatoes will do.
EXTRA NOTES FOR GARDEN-FRESH BRUSCHETTA
You can also use any amount of garlic you want. I tend to get a little heavy on this so adjust to your taste. Same with salt, pepper, oil, basil, and cheese. Anything really goes in this…