Food & Entertaining - Garden to Table

Summer-fresh bruschetta

By
Tara Ballantyne
Photography by
Joe Kim/TC Media

Choose a variety of multicoloured heirloom tomatoes for this no-fail appetizer.

Juicy ripe tomatoes take centre stage in summery fresh bruschetta, backed by supporting players like tangy basil, zingy onion and savoury garlic. It’s the perfect mix of flavours straight from the garden, and we couldn’t be more ready to dig in!
recipe-summer-bruschetta-ingredi.jpg
Ingredients

  • 8 Roma tomatoes, chopped into 2 cm cubes
  • ⅓ cup finely chopped red onion
  • 3 cloves garlic, minced + 4 cloves, chopped in half
  • ½ cup best quality extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 bunch fresh basil leaves torn into small pieces
  • Sea salt and freshly ground black pepper to taste
  • 1 thin loaf Italian bread, diagonally sliced

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