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!
Any kind of tomato works well in this simple summer appetizer, so have fun experimenting with colourful heirloom varieties as well.
- 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
Place the chopped tomatoes, chopped red onion and minced garlic cloves in a large bowl. Drizzle with the olive oil and balsamic vinegar and stir gently
Add in the basil leaves, and sprinkle the mixture liberally with the sea salt
and black pepper. Toss gently to combine thoroughly. Let the mixture sit for at least 1 hour for the flavours to blend.
About 10 minutes before you’re ready to serve, rub the cut side of the additional 4 cloves of garlic over the bread slices to flavour. Place the bread slices under a broiler and toast until they’re golden brown. Remove from the oven and cool slightly.
Scoop out the tomato mixture with a slotted spoon (the bruschetta will be
quite watery), and top each toasted bread slice liberally. Arrange the slices
on a platter and serve.