For most of the summer I'm babying my basil just waiting for a few tomatoes to ripen so I can add them together and make Bruschetta. Years ago when I was helping with VBS (we are talking like 25+ years ago) we had a volunteer bring us a bowl of this and crunchy bread slices to pile it on. Amazing. She gave us the recipe without measurements so I'm giving it to you that way. This is one of those recipes that you add how much you like of each thing - to taste. I made it a day early for a few reasons - I had way too much going on and it tastes better once the flavors meld a little and sometimes the onion and garlic aren't as sharp. this time I grated my garlic so no one would get a spicy chunk and ruin their week. This tomatoey goodness is great on toasted bread slices, cold or hot with pasta, and even chicken! It's summer in a bowl. Now would someone tell my body not to hate tomatoes because that would be really neato...
Tomato Basil Crostini (Bruschetta)
What you need!
Fresh plum tomatoes – halved, seeded and diced
Fresh basil leaves, stacked, rolled and sliced thin
Fresh garlic cloves, halved and “Smooshed”
Sweet onion; diced fine
Red wine vinegar to taste
Extra virgin olive oil
Kosher salt; to taste
Ground black pepper
Italian or French baguette bread sliced diagonally 1/2in thin; grilled or toasted in the oven
Make it!
Season diced tomatoes in a bowl with salt and pepper. Add garlic and onions and toss. Drizzle olive oil and vinegar to taste. Mix well. Just before serving add basil leaves. When absolutely ready to eat, place grilled bread on large platter. Scoop spoonfuls of salad atop crostini.
Best when salad is refrigerated a few hours before serving.
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