I find that even though most of my big tomatoes have stopped producing as it gets colder, the cherry tomatoes keep going until a hard frost. This is good news for me, as I want to eke every bit of summer flavor out of the garden.
This bruschetta recipe is a great way to use those cherry tomatoes. You don’t have to wait until the end of the season though- make bruschetta as soon as you’ve got cherry tomatoes growing. Well, you also don’t have to use cherry tomatoes- just cut other tomatoes into small pieces. I just prefer cherry tomatoes because they have such an intense flavor.
Bruschetta, which is prounounced Broo-sketta, is a classic Italian appetizer. The sauce is served on toasts from a baguette. Slice a gluten-free baguette and rub each slice with garlic and olive oil, then grill in a skillet. You can also toast the baguette slices and then brush with olive oil and garlic. Top with this delicious sauce!
Bruschetta ingredients
To make this delicious bruschetta, you’ll need:
- ripe cherry tomatoes, fresh picked from the garden
- fresh basil leaves. Only fresh will do.
- garlic – this is super easy to grow in the garden.
- extra virgin olive oil.
- balsamic vinegar
- optional: a balsamic glaze. My parents brought a really yummy one home for me from Italy, and it would be so incredibly good drizzled on top of this bruschetta!
How to make the bruschetta
Bruschetta is super easy to make. You basically just add all the ingredients to a bowl and let it marinate for a while!
Make up your toasts, and top with this delicious mixture!
Ok, are you ready to learn how to make bruschetta? Keep on scrolling to see the whole recipe! Let me know how your bruschetta turns out in the comments!
Bruschetta Recipe
Ingredients
- 1 kg cherry tomatoes (2lbs), cut in half or quarters
- 1/2 tsp salt
- 25 g fresh basil (about 1/2 cup), sliced thinly
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- After cutting the tomatoes, let them sit in a medium bowl while you prepare the other ingredients. When you are ready to put the recipe together, drain the liquid off the tomatoes.
- Add the rest of the ingredients to the bowl and stir. Cover and marinate in the refrigerator until ready to use – up to two days.
- Toast your baguette slices and top with the bruschetta right away. Use a slotted spoon to make sure you don't get too much tomato liquid. Drizzle with a balsmic glaze if you wish.
