Tomato Basil Bruschetta
I love bread. I will put anything on bread for breakfast, lunch dinner, or snacks. Bruschetta is one of those things I remember so much growing up. Whether we were making it at home or eating it at a restaurant, bruschetta is such a big part of Italian cuisine. It’s probably because the tomatoes in Italy are so delicious, you could eat them like an apple.
There are many variations to bruschetta, but I thought I would start with a basic recipe. My Tomato Basil Bruschetta is such a simple dish to make. Ripe tomatoes, good quality olive oil and fresh basil make for an intricately flavoured yet delicate starter or snack.
Just ensure you have vine ripened tomatoes if you can. There are so few ingredients to this that it’s really important you have good quality stuff.
If you’ve never had it before, I really suggest you try it. It’s so quick to make. You can throw it together in no time and it’s so healthy.
For another vegan way to top your toast, try my Posh Mushrooms on Toast.
Tomato Basil BruschettaPrint Recipe
- 5 ripe tomatoes, chopped
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 tablespoons fresh basil, sliced
- 1/2 teaspoon dried oregano
- salt and pepper
- 1 clove garlic
- bread, sliced and toasted (use gluten free bread for a GF option)
In a bowl, combine the tomatoes, olive oil, balsamic vinegar, oregano, basil, and salt and pepper. Mix well and allow it to sit for 5-10 minutes.
Toast your bread. Slice a small piece off the side of your peeled garlic clove and rub onto the toasted bread.
Top your toast with the tomato mixture.
Add a basil leaf on top as a garnish (optional).