My favorite Bruschetta

It’s November and we are having an unusually long summer or maybe one really mild fall, however you look at the weather, the fact is my garden is still producing like crazy.  I’ve got tons of tomatoes and basil. And I’m looking for all types of recipes to enjoy the harvest.  This bruschetta recipe is a great way to use my “celebrity” tomatoes.  No they aren’t famous, they’re just a great type of larger tomato that I like to grow.  They are resistant to a number of diseases that can plague our tomato crops here in Oklahoma.


Celebrity tomatoes are also fairly meaty, kind of like a Roma tomato that is often used to make bruschetta.  As far as I’m concerned, use whatever tomato you grow.  They are always best.  If you don’t have a crop yet, then pick up four Roma’s at the market and make this recipe anyway!

Too me, bruschetta is kind of like a sophisticated version of chips and salsa.  Oh, and it’s universally loved, even by those who claim to not really like tomatoes (aka…. my husband.)  Finn happens to love this recipe.  So if a kiddo will eat it, then it must be good.

It’s so easy to make, too.  

Here’s the ingredients:

1 1/2 cup of freshly diced tomatoes (I use whatever I’ve got… all sizes so this can range from 3 to 5 tomatoes.)
1 tbs. of fresh basil leaves, thinly sliced in strips (about 5 to 7 young leaves)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. white balsamic vinegar (I use a teaoli brand.  You can also just use regular balsamic.)
2 Tbsp. olive oil
1 fresh clove of garlic, minced
just a pinch (or two) of sugar

Topping: 1/4 cup of parmesan cheese, finely shredded
French baguette


Directions:  Mix all ingredients in a small bowl, except for the cheese and chill for at least six hours or more.  It’s great refrigerated overnight.

Slice and toast  half of the french baguette.  For tips on making great baguette toast slices, click here for a cheese ball recipe that includes notes on how to prepare toast slices.


Top each toast with a spoonful of the bruschetta and sprinkle with cheese.  Enjoy!

Note:  This recipe will top about 10 to 12 toasts.  Double the recipe for any gathering with more than eight attendees.

Additional suggestions:  This bruschetta is delicious on scrambled eggs or used in an omelette.  It’s breakfast worthy and will make you look like a pro in the kitchen.  For another great recipe using tomatoes, click here for fresh tomato salad.

Until next time, happy eating!



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