It’s tomato picking time! This year everyone has been generous with their bounty. So what are you going to do with all those tomatoes? I don’t can tomatoes, so the first delicious delight I made was bruschetta. This bruschetta tastes so good I eat it as a meal. I hope this becomes one of your favorite recipes too!
Bruschetta is commonly made with the lesser juicy Roma tomatoes, however, that’s not what I have a kitchen counter full of. I use a fork or a slotted spoon to serve the tomatoes on the toasted baguette. The flavor is so good, I find myself pouring a little of the tomato juice on my bread anyways. I don’t want to miss a drop of these yummy flavors!
The bold flavors of the garlic, basil, and Asiago make this meal irresistible. Even better is the health benefits from the garlic, tomatoes, and basil. Anderson Organics had some beautiful garlic at the farmer’s market this morning!
Delicious, Quick & Easy Bruschetta
3 cups fresh tomatoes – diced
3 large or 6 small garlic cloves – minced finely
1 1/2 cups fresh basil – chopped
3 tablespoons olive oil
3/4 teaspoon sea salt
ground pepper to taste
1/4 cup melted butter OR 1/4 cup olive oil
Asiago cheese – shredded
– Dice tomatoes. Do not save excess juice on cutting board.
– Mince garlic and chop basil. Measure your basil before chopping.
– In a medium bowl add tomatoes, garlic, basil, olive oil, salt, and pepper. Gently blend together.
– Cut baguette in 3/4 inch diagonal slices. Lightly brush one side of bread with melted butter or olive oil.
– Buttered side up, toast bread on a Pizzazz or in oven at 350° for 4 to 6 minutes.
– After bread is toasted and right before serving, pile on tomato mixture and top with Asiago cheese.