This simple Bruschetta is made with fresh tomatoes, garlic, olive oil and basil and creates a wonderful rich topping for crusty French bread or whatever else you may dream up! Popular as an appetizer for parties, or spooned over a pesto pasta entree.
Chop your tomatoes into tiny pieces and place in bowl.
Finely chop 4-5 cloves of Garlic (or mince if your prefer)
Take several basil leaves at a time, stack and roll them, then slice the roll creating slivers. Chop these up a bit to decrease size.
Add salt, oil, mix and serve on well toasted French or Italian bread.Total yield: About 2 cups
Notes
Dice those tomatoes up as finely as you can! Finely diced tomatoes meld wonderfully with the other flavor mediums, adding more flavor to every bite.
Room temperature tomatoes will taste the best, so try to give your tomatoes some time on the counter before prepping if you've been keeping them in the fridge!
How to cut your basil leaves: Stack the leaves one on top of another, roll them up and then finely slice the roll of leaves into slivers. Chop up a bit to make smaller pieces and add to the bruschetta.
Fresh tomato Bruschetta is best eaten the same day but leftovers will last up to a couple of days in the refrigerator. If you really need to prep ahead of time, you may want to consider using high quality canned diced tomatoes (if you do, omit the salt recommendation in the recipe, and add salt last, only to taste.)