Hands down Tomato Bruschetta is my all time favorite appetizer, this summer! This classic Italian antipasto consists of a toasted slice of bread topped with a mixture of tomato, red onion, basil, garlic, balsamic vinegar or glaze, salt, and pepper. It is the perfect appetizer for summertime entertaining. It’s also a great use of stuff often picked up at a farmer’s ingredients that are easy to work with, fresh and delicious.
I am sure after making this it will instantly become as obsessed with it as me! It looks very fancy when you serve it but it is actually super easy to make. The basil in the picture is optional but I highly suggest it both for its taste and the pretty color it adds to the dish. I even had some of my headshots taken, by the amazing Matt Armendariz, with a board of this Tomato Bruschetta in front of me. I can’t get over the pictures he took of me. I really love them! He is so amazingly talented and simply the nicest person ever.
- 2 tablespoons extra-virgin olive oil
- Long French Baguette cut into 12, 1 inch thick slices
- 4 roma tomatoes chopped
- ½ red onion chopped
- 1 cloves of garlic minced
- 1/4 cup balsamic vinegar
- ¼ cup basil leaves
- Heat a large frying pan with a tablespoon of olive oil on a medium flame. Place the slices of bread in the pan and cook for 2-3 minutes, until nicely toasted, on both sides, then remove from the pan and place on a serving platter. In a large bowl, combine the tomatoes, onion, garlic, the remaining 1 tablespoon extra-virgin olive oil, balsamic vinegar, salt, and pepper. Spoon the tomato mixture onto the slices of bread and top with basil leaves and a sprinkle of salt and pepper. Serve immediately.