We love bruschetta anytime of the year, but it’s a real favorite during garden season. Just one of the many wonderful uses for all of those beautiful tomatoes and flavorful basil the garden is providing. During hot summer days we will have a platter of bruschetta with some sangria as a light summer dinner.
Bruschetta is so easy to make and can be served a variety of ways. If it we are having it as a meal I will top toasted baguette rounds with fresh mozzarella and then layer on the bruschetta. When I am serving it as an appetizer I leave off the mozzarella. We have even mixed cooked bow tie pasta with the bruschetta mixture for a meatless dinner.
Adding chopped sun-dried tomatoes really takes your bruschetta to the next level. I prefer the sun-dried tomatoes packed in oil. Combining these with the fresh tomatoes really gives the bruschetta a depth of flavor.
4 large tomatoes or 6 plum tomatoes chopped
1/2 cup chopped sun-dried tomatoes (preferably packed in oil)
2-3 cloves of minced garlic – I use 3 but we really like garlic
3 tablespoons balsamic vinegar
1/4 cup fresh chopped basil
1/8 cup of olive oil
Salt and pepper
Combine all of the ingredients and allow it to sit for at least 10 minutes. You can make it ahead of time and let it marinate in the refrigerator. If your tomatoes are particularly juicy just drain some of the juice off. Plum tomatoes are best as they are meatier and less juicy but I work with whatever I have.
The only danger here is you will want this every night!