Tomato Tomatoe

tomato bruschetta

For as long as I can remember, tomato bruschetta has always been a staple on my family dinner table. We all take turns making it and love this simple appetizer so much. We especially love making this during the summer months when the tomatoes are at their peak ripeness. Tomato bruschetta is a quick and easy appetizer to put together and I usually always have the ingredients for it. Make sure that you use high quality olive oil. It will make all of the difference in this simple dish.

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tomato bruschetta

Ingredients

• 1 pint of cherry tomatoes or one package of kumato tomatoes (if it’s summer use tomatoes from your garden or the farmers market)
• 1 small shallot
• 1 clove grated garlic
• 1 tsp balsamic vinegar
• 2 tbsp good quality olive oil (preferably Italian)
• 4-6 fresh basil leaves
• Salt to taste
• 1/2 baguette

Directions

1. Slice the baguette into 1/4 inch slices. Brush with olive oil and bake in the oven at 425 degrees for 10 minutes or until golden.
2. To make the bruschetta, slice the tomatoes into small pieces. Finely chop the shallot, garlic and basil. Add everything to a bowl and season with balsamic vinegar, olive oil and salt.
3. Add spoonful’s of the tomato mixture on the toasted baguette. You can sprinkle with freshly grated parmesan cheese or leave as is.