Tomato Basil Bruschetta

We love a really easy appetizer and it doesn’t get much easier than fresh tomatoes with a spreadable cheese on toast. A good Bruschetta looks AND tastes like you’ve fussed.

The key to a delicious Bruschetta: really fresh ingredients. I use different varieties of tomatoes when making Bruschetta. Just whatever I can get at our farmers market.

Start by adding crushed garlic to the olive oil. One or two cloves of garlic. I like it better with two cloves but I love lots of garlic. You decide if one clove or two works for you.

Then, chop the tomatoes, add in the basil. Drizzle in the garlic oil and vinegar. Add some salt and pepper. Give it a mix and let it sit for at least 30 minutes, or as long as two hours. Don’t refrigerate.

I toast my baguette slices on a pan in the oven set on broil. The key is you have just got to sit there for a couple of minutes. Don’t wash a dish. Don’t check your texts. Don’t let the dog out. Just watch your toast. If you turn your back, the dang things will burn on you. Every. Single. Time.

While the toast is still warm, spread with about a teaspoon full (or more depending on the size of your bread) of softened Tomato Basil Garlic Chevré. You can get that Chevré July 11 at our market. Ask at the entrance booth where we’ll be offering tastes.

Optional Extras: chop up a bit of basil and add on top or a bit of parm too.

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