I have been obsessed with tomato bruschetta for as long as I can remember. I have a very clear memory of stealing some of my mom’s bruschetta she had made for company we were having over. I snuck a few slices of French bread with bruschetta to the pool side, dipped my feet in the pool, and ate the stolen goods. I think I was about 10-12 years old at that point. What can I say…I have always had a mature pallet. For most of my childhood birthdays, I requested surf and turf, making sure my mom got me my own lobster. That’s what you get when your mom is a great cook and you are born a true foodie.
The other day when I was making my first homemade French bread, I knew I needed to make some fresh tomato bruschetta to go with it. Tomato bruschetta is really the best in the summer when you can use fresh tomatoes, making it a great summer appetizer.
- 3 ripe tomatoes
- 2 tablespoons fresh chopped basil
- 1 tsp. chopped garlic
- ½ tsp. dried oregano
- 1 tsp. balsamic vinegar
- 1 tsp. olive oil
- 1 tsp. fresh lemon juice
- Salt and pepper, to taste
- French bread
- Cut, seed and chop tomatoes. Place in a bowl and mix in basil, garlic, oregano, balsamic vinegar, olive oil, lemon juice, salt and pepper. Serve with fresh French bread or toasted French bread.
- To toast French bread slice bread in ½ inch slices. Brush both sides with olive oil and place in an 350 degree oven. Toast 5 minutes on both side until bread is crispy. To add a hint of garlic to toasted French bread cut a piece of garlic in half and rub the toasted bread with garlic.
