I still have some tomatoes left that I didn’t feel like canning, and bruschetta is a great summer side dish. We don’t really have time for appetizers at my house, but it would be lovely to have on its own with a glass of wine, I’m sure.
It’s fine to make the tomato mixture an hour or so ahead and keep in a covered bowl. If you make it the day before, it tastes fine, but the tomatoes start to get a little dark. You can vary this a little and make it easier, by just using the first three ingredients. Toast the bread, put the tomato/oil mixture on, a piece of fresh mozzarella if you like it, and then some fresh basil leaves. You don’t need to chop the basil or put the finished bruschetta back under the broiler.
I do always mix the tomatoes in olive oil, because otherwise the hard bread can be kind rough on the inside of your mouth. It’s good with oregano added to the tomatoes too.
Bruschetta
3-6 tomatoes depending on size (6 if they’re Roma or San Marzano)
¼ C extra virgin olive oil
¼ C chopped fresh basil
¼ C minced onion
2 T balsamic vinegar
1 T chopped fresh chives
2 cloves crushed garlic
¼ t sea salt
1 French baguette cut in ½” slices
1 c shredded mozzarella (optional)
Preheat broiler. Combine all of the bruschetta ingredients except the bread and cheese and set aside. Cut and arrange the bread slices on a baking sheet and broil for one minute. Divide the tomato mixture between the bread slices. Top with cheese if you want. Broil 3-5 minutes until edges are browning and cheese melts.
