Bruschetta Recipe
This bruschetta can be made from produce you pick from your own garden!
Servings: 20 toasts
Calories: 65kcal
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.