The classic Italian-American appetizer is tomato bruschetta – so simple, so flavorful, and so addictive. I toss in some red onions for added color, balsamic vinegar to deepen the flavors, and fresh herds to lighten everything up. At your next family dinner, put out a bowl of this recipe and watch everyone gobble it up before dinner is even served! I used cherry tomatoes because that’s what I had on hand, but feel free to use any tomato variety you enjoy.

2 garlic cloves

1 baguette or Italian loaf

1 ½ cups tomato (diced)

½ cup red onion (diced)

1 teaspoon extra virgin olive oil

1 ½ teaspoon balsamic vinegar

5 basil leaves (torn)

1 tablespoon fresh parsley (chopped)

¼ teaspoon dried oregano

¼ teaspoon sea salt

Freshly ground black pepper

Take the bread and slice. Drizzle with extra virgin olive oil and put into a preheated oven at 375 degrees Fahrenheit. Bake until crisp and golden, 8 minutes. Remove from the oven and rub the warm bread with the peeled garlic clove. Repeat for the rest of the bread.

Toss the remaining ingredients into a bowl and mix until thoroughly combined. Refrigerate for 20 minutes to allow the flavors to meld. Add more salt if needed.

Serve over the bread. Enjoy!

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