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!