I decided to whip up a batch of Bruschetta since I had a few ripe tomatoes on hand. This simple version is quick and easy to make. I like to serve it with toasted sliced Baguettes, or as a topping for chicken. It also makes a great dip option for a party. See some of my favorite uses below.
I think it tastes like a little bit of summer!
Each year I grow quite a few tomatoes. I am always looking for different ways to use them up since it seems like they all are ready at the same time! This recipe came out of necessity. This past summer the deer robbed me of my tomatoes (and the plants) just as they turned ripe. They pulled my fence down and ate the whole patch in one night! They even bedded down and slept in my raised bed after they finished eating the plants. (I have plans for a MUCH better fence this year…) But USUALLY I make this Bruschetta recipe a few times during the late summer…
- 3 tomatoes, diced
- 3-4 cloves of garlic, minced
- 2 tablespoons of fresh basil leaves, chopped fine
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
Dice up tomatoes and place them in a bowl.
Mince garlic and basil and add to the tomatoes.
Add oil and vinegar.
Stir well. That’s it!
- Slice a baguette thin and brush slices with olive oil. Toast at 350 for 10 minutes. Top with Bruschetta.
- Serve with scoopable tortilla chips.
- Bake or grill chicken or pork chops. Top with Bruschetta and shredded mozzarella cheese. Broil for a few minutes to melt cheese.
- Use it as a pizza sauce – Roll out fresh pizza dough. Add a layer of Brushchetta. Top with additional veggies if desired. Top with cheese and bake until melted.
- Add it to a calzone.
- Add to a wrap or sub as a sauce – pairs well with turkey.
Let me know if you come up with more ideas! I would love to hear them.
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