Dishing the DivineYum!

out of this world bruschetta

July 27th, 2011 · 4 Comments

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My garden is lousy this year. :( I have no green beans, zucchini, or winter squash and my nectarines are tasteless. The list of failures could go on, but I’d prefer to celebrate our successes. Our blueberries went gangbusters this year. We’re using them in muffins and pancakes and eating them plain by the handful. Our basil is ridiculous, which I love. I have been hacking at it every day for pesto and to mix in my fresh and roasted pasta sauces. And my heirloom tomatoes are spectacular – huge, gorgeous, and so tasty. And prolific! So we’re back to that season of the year where our meals are always chosen based on how many tomatoes they use. Last night I decided on a whim to make this bruschetta. GREAT idea. I highly recommend whims like this. It took 5 minutes to assemble, 10 minutes to marinate and seconds to devour. As I photographed it, I ate slice after slice of bruschetta covered toast. When my husband and friend walked in the door after work, I told them they must try it. The oohs! The ahhhs! The flavors explode in your mouth! Must. Make. Again. Today.

The secret to blissfulness that isn’t ridiculously soggy is to wait to assemble the bruschetta on sliced toasted bread until just before serving. The secret to exceptionally tasty bruschetta is to use a brush to spread some of the juices onto the toast and then add the tomato and basil. This way your toast is infused with all those delicious tastes!

out of this world bruschetta
loosely inspired by www.annies-eats.net

12 oz tomatoes, heirloom preferred
2 cloves of garlic, minced
1 tbsp olive oil
1 tbsp good quality balsamic vinegar
2 tbsp packed chopped basil leaves
1/4 tsp salt
a couple grinds of fresh pepper

Dice the tomatoes and place in a strainer while you prep your other ingredients. In a medium sized bowl, add the garlic, olive oil, balsamic vinegar, basil, salt, and pepper. After the tomatoes have released some of their juices, add them to the bowl and mix thoroughly. Let sit for 10 minutes for flavors to combine. Meanwhile, toast small slices of french bread until just starting to turn golden. Brush some of the juices from the bruschetta mixture onto the toasts. Top with bruschetta. Serve immediately.

 

 

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4 responses so far ↓

  • 1 Maureen // Jul 27, 2011 at 6:54 pm

    I love, love, love bruschetta! The only difference I make is to add some red onion, otherwise it’s bruschetta perfection!

  • 2 Digital Printing // Jul 28, 2011 at 12:36 am

    I’m always thinking of bruschetta recipe whenever I’m eating one. I’ll try to make this to go alongside our pasta snacks later

  • 3 Nicole@HeatOvenTo350 // Jul 28, 2011 at 12:11 pm

    I love bruschetta! It’s the perfect summer food, I think.

  • 4 Dani // Mar 30, 2012 at 6:00 pm

    Very easy to make but big on taste! The ingredients all together make it a great recipe for bruchetta! We have has it several times since finding your site!!

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