I love Bruschetta year round, but when I have fresh tomatoes and fresh basil from the garden, it always seems so much better. Flavors of tomatoes, garlic, and basil spooned over Italian baguette slices, always a winning appetizer.
Fresh Tomato Bruschetta. When it comes to Italian appetizers, is there really anything better? I, for one, think not. In fact? I could eat that whole bowl right there, with a spoon.
I have been sharing tomato recipes with you all week. Not just any tomato recipes, though. We have been drooling over all kinds of ways to use and eat fresh garden tomatoes.
We are well into one of my favorite things about summer. Tomato Season!! How is the crop this year where you are? Here, we are just starting to get to pick these beautiful red ripe fruits.
As the phrase goes, “Knowledge is knowing a tomato is a fruit, Wisdom is not putting it in a fruit salad.”
But just because we are just getting them from our gardens, here in Omaha, doesn’t mean I haven’t been enjoying them for a while now from our local area farmer’s markets and farm stands. When I posted our first recipe of #TomatoWeek, for Tomato Pie, I shared with you how to select a good tomato.
One of the main things is to buy them from your own region. Most of our early tomatoes here in Nebraska, come from our tomato growing friends in Arkansas. (thanks, friends!)
That means that we have been fortunate enough to be enjoying some amazing BLT’s all summer long, as well as this Fresh Tomato Bruschetta!
A couple of weeks ago, we had our friends, Todd & Traci, over for dinner. The kids were all at Grandma’s farm for the weekend, and we had planned to go out to dinner, when I decided that it would be fun to just cook for them.
We had such a relaxing evening. I had this bruschetta, cloves of roasted garlic and seasoned olive oil, and a charcuterie board to nosh on when they arrived. (plus plenty of good wine from our trip to Napa last fall!)
For dinner, I made homemade Italian Meatballs and Homemade Marinara over spaghetti, an Italian salad, and Italian bread. Dessert was at the request of Todd, a Banana Cream Pie!
The recipes for the Marinara and the Meatballs will be coming soon, so stay tuned for those.
Ingredients in this Fresh Tomato Bruschetta:
- ripe tomatoes
- fresh basil
- white balsamic vinegar
- olive oil
- sea salt
Dice your tomatoes up and place them in a bowl with the minced garlic, and chopped basil. Drizzle with vinegar and oil and sprinkle with salt.
Stir everything together and refrigerate for a couple of hours. It’s good right away, but so much better when all of those flavors get all cozy with one another! Serve over baguette slices.
This caprese is another way to get those tomato, basil and garlic flavors. Served with fresh Mozzarella cheese. It’s a gorgeous presentation, don’t you agree? This particular recipe is sort of a cheater version I make with Mrs. Dash. It’s a super quick appetizer or salad.
Other Delicious Tomato Recipes:
- Fresh Pico de Gallo
- Green Tomato Strawberry Jalapeno Jam
- Chicken Fajita Kabobs
- Homemade Tomato Relish
- Cold BLT Dip
This is my last new recipe for Tomato Week — I hope that you enjoyed all of the new recipes from me, and the ones I have been sharing on my facebook and my Instagram Stories from my food blogger friends!
Just in case you missed my other new tomato recipes this week, here they are again!
Let’s get to the recipe so we can dive into some Fresh Tomato Bruschetta this weekend!
- 3 1.2 cups fresh tomatoes, diced
- 1/4 cup fresh basil, chopped
- 4 cloves garlic, minced
- 1 teaspoon white balsamic vinegar
- 1 Tablespoon olive oil
- sprinkle of sea salt, to taste
- Combine all of the ingredients in a bowl. Cover and refrigerate for about 3 hours to let the flavors intensify.
- Serve over baguette slices.
Amount Per Serving: Calories: 34 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 77mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 1g