This year we planted our first ever garden! The tomatoes are coming in, and bruschetta has been on my mind since we planted them. I have a couple different kinds, one being small pear yellow tomatoes and the other a purple heirloom. I’m sure any variety would taste amazing. How could bruschetta not??
I also experimented and tried making homemade baguettes, (picture below) not to shabby eh?? They surprisingly turned out really well! Click here for the recipe.
- 2-3 Tablespoons olive oil
- 2 teaspoons minced garlic
- 3 cups chopped tomatoes (any variety)
- At least 12 fresh basil leaves (chopped finely)
- 1-2 Tablespoons balsamic vinegar
- Salt and Pepper to taste
- In a skillet, brown the garlic in the olive oil on med heat. (Be careful not to burn!) When done browning, take off heat and set aside.
- In a large bowl add your chopped tomatoes, basil, vinegar, salt and pepper.
- Fold in your garlic/olive oil mixture into tomato mixture and (if you have time) refrigerate for an hour or two.
- Serve on toasted baguettes and ENJOY! (I like to slice my baguette, drizzle with olive oil, and broil in the oven, WATCH CLOSE not to burn though! As I tend to often do.) :)