Food & Entertaining - Garden to Table

Summer-fresh bruschetta

By
Tara Ballantyne
Photography by
Joe Kim/TC Media

Choose a variety of multicoloured heirloom tomatoes for this no-fail appetizer.

recipe-summer-bruschetta.jpg
Directions
1 Place the chopped tomatoes, chopped red onion and minced garlic cloves in a large bowl. Drizzle with the olive oil and balsamic vinegar and stir gently to combine.

2 Add in the basil leaves, and sprinkle the mixture liberally with the sea salt
and black pepper. Toss gently to combine thoroughly. Let the mixture sit for at least 1 hour for the flavours to blend.

3 About 10 minutes before you’re ready to serve, rub the cut side of the additional 4 cloves of garlic over the bread slices to flavour.

4 Place the bread slices under a broiler and toast until they’re golden brown. Remove from the oven and cool slightly.

5 Scoop out the tomato mixture with a slotted spoon (the bruschetta will be
quite watery), and top each toasted bread slice liberally.

6
Arrange the slices on a platter and serve.

Serves 8

Tip: Any kind of tomato works well in this simple summer appetizer, so have fun experimenting with colourful heirloom varieties as well.

Read more in Food & Entertaining and Garden to Table

Follow Style At Home Online

Facebook Activity

Contests

Latest Contests

more contests