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Garden Fresh Bruschetta

What a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil spooned over lightly toasted slices of Italian bread!
Author: Lisa Kerhin

Ingredients

  • 6-8 Roma tomatoes diced small
  • 3 cloves garlic minced
  • 1/3 cup red onion diced small (white is good also)
  • 1.4 cup fresh basil julienned
  • 2 tbsp olive oil plus more for brushing on the bread
  • 2 tbsp White balsamic vinegar
  • 1 tsp salt*
  • Pepper to taste
  • Fresh sliced Italian bread

Instructions

  • Combine the tomatoes, onion, garlic and basil in a large bowl.
  • Add the salt, pepper, olive oil, and vinegar.
  • Stir gently until everything is combined.
  • Taste to see if you need more salt or pepper.
  • Let it sit for a bit before serving. I usually let it sit while the oven broiler is preheating and while the bread is toasting.
  • When ready oven is ready, arrange bread slices on a baking sheet and brush them generously with olive oil.
  • Toast under the broiler for a just a minute or two. Keep an eye on the bread slices, it won’t take long. Flip over to toast the other side for a minute or two.
  • Spoon the tomato mixture onto the toast and serve immediately.

Notes

*Most bruschetta recipes will call for more salt, I just choose not to use too much of it.  Add more if you want to.