A light afternoon snack or an appetizer at a dinner party, bruschetta is quick to make and combines some of the freshest flavors of summer — tomatoes and basil — with the tangy sweetness of balsamic. Serve the colorful topping on toasted French bread and your guests will be drooling.
8 Ripe roma tomatoes, diced
2 Cloves garlic, minced (about 2 teaspoons)
6-8 Fresh basil leaves, thinly slice
1 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
3/4 Teaspoon sea salt, more or less to taste
1/2 Teaspoon freshly ground black pepper
1 Baguette French bread or similar Italian bread, toasted & sliced
Tip: To thinly slice basil leaves, stack the leaves on each other and roll up. Then make thin slices from one end of the basil roll to the other.
In a bowl, toss together tomatoes, garlic, and basil. Add olive oil, balsamic vinegar, salt and pepper. Mix well. Serve on toasted bread.