Oh, the bounty of summer. Bruschetta, pronounced “brus-ketta,” is a great way to capture the flavors of ripe summer tomatoes, fresh garden basil and garlic. The vinegar adds a pleasant bite.
- 2 cloves garlic minced
- 8 large plum tomatoes cored and coarsely chopped
- 2 tablespoons freshly chopped basil
- 2 teaspoons extra virgin olive oil
- Splash of red wine vinegar
- Salt and freshly ground black pepper to taste
- 2 small baguettes cut into 1/4 inch slices
Combine the garlic, tomatoes, basil, oil and red wine vinegar in a medium glass bowl. Season with salt and pepper, to taste. Set aside at room temperature for at least an hour to allow flavors to meld.
Preheat the oven to 375 degrees. Brush the bread slices on both sides with olive oil. Arrange in a single layer on a baking sheet and place on the middle rack of the oven. Bake for 12 minutes or until golden brown. Remove and let cool.
To serve, top the bread slices with about a tablespoon of the tomato mixture.
Makes 6 appetizer servings.
Photo by Jodi Miller