Over the fourth of July, I made a bunch of yummy snacks and appetizers but the real hero was the tomato bruschetta. My dad (he is an incredible chef!) said it was the best bruschetta he’d ever had which was a huge deal for me (he does not throw praise like that lightly!). In fairness, it is peak tomato season so that definitely helps… but I thought I’d post the recipe as it was just a quick thing I threw together – not using a real recipe or anything like that.
First of all, the onion chopper is key here! I am really not great at chopping things — this makes things so easy and FAST and also cuts down on mess as it’s pretty self contained.
A Fast & Easy Tomato Bruschetta
Ingredients:
- Five ripe tomatoes (get the best you can, ideally farmer’s market!)
- 8 basil leaves, ripped into bitty pieces.
- 4 garlic cloves
- Olive Oil
- Salt & Pepper to taste
- French loaf
Directions
- Ideally, using your onion chopper, chop your tomatoes into little cubes. I cut each tomato into quarters and used the chopper. This is a huge time saver!
- Set the tomatoes aside in a bowl and season with maybe 1/2 teaspoon salt.
- Grate your garlic using a microplane (another fav gadget!)
- Drain the water/juices from your tomatoes
- Add garlic and basil; mix thoroughly.
- Season with salt and pepper to taste.
- Add enough olive oil that the mixture is glossy… maybe 1/4 cup.
- Toast your bread. I baked it at 350, 5 minutes per side to get it nice and toasty.
- Add tomato mixture just before serving.. you don’t want it to be soggy!
PS – An older post that still rings true: my ten most essential kitchen gadgets.
