tomato bruschetta

kimberly

this is the basic recipe. i’ve listed some additional ingredients you can add to change it up a little bit.

ingredients

vine ripe or roma tomatoes
fresh basil
olive oil
salt & pepper
garlic
baguette
add one or more of the following to the basic recipe to vary the taste:
balsamic or red wine vinegar
feta cheese, cubed imported provolone, fresh mozzarella or ricotta salata
chopped fresh mushrooms
chopped kalamata olives or capers
chopped fresh crimini mushrooms
fresh oregano, rosemary, thyme, italian parsley or cilantro
crushed red pepper

directions

1
chop tomatoes and sprinkle with salt to extract the liquid. add chopped fresh basil and a drizzle of extra virgin olive oil.
2
let sit at room temperature for flavors to meld. add salt & pepper to taste.
3
serve on toasted garlic crostini.

notes

this is always good on crostini, but is also delicious on baked chicken, as a pizza topping, added to scrambled eggs or tossed with cooked pasta for a quick sauce.

Source: kimberly