There’s something about red, ripe tomatoes that shouts SUMMER! And what better way to enjoy your tomato harvest than fresh tomato bruschetta? It’s almost magical how four simple ingredients come together to make the most delightful and mouth watering mix. Topped on sliced bread and drizzled with a balsamic reduction makes this bruschetta truly a magical treat on hot summer days. Yes, it’s that good.
My husband and I really enjoy this as a stand alone dish. The key to making the bruschetta is to use the best quality ingredients you can find. Make sure to make more than you think you’ll need – I promise it won’t go to waste! If you are feeling indulgent, pair with a watermelon-mint kombucha cocktail and serve al fresco. For lazier days, you can serve the bruschetta with plain toasted bread. But if you are fond of garlic, you can elevate this dish by brushing the bread with an olive oil-garlic mixture before toasting.
Ingredients For the topping:
- 10 – 12 ripe tomatoes, diced (Tasty-Lee, Roma and Heirloom are all good choices – but feel free to use what you have on hand. The best tomatoes for this dish are tomatoes that are more fleshy).
- 6-10 cloves of garlic, minced (adjust to your taste and strength of the garlic).
- 1 bunch basil (a good handful) cut into think strips.
- 6-8 oz good quality feta, crumbled.
For the bread:
- 1 baguette of bread, sliced (any good quality, rustic bread will do. I prefer seeded types).
- Optional: 4 Tbs olive Oil and 8 cloves of garlic (to make garlic bread for the bruschetta)
For the balsamic reduction:
- 8 oz. balsamic vinegar
- Place the diced tomatoes in a colander lined with a towel to soak up extra juices (if you want to be zero waste, drain into a bowl for a half hour and use the juice as a soup base). This step ensure the tomatoes will receive the flavors of the ingredients in the mixture.
- Mix the drained tomatoes, minced garlic, basil and crumbled feta in a large bowl. Don’t over mix though – you don’t want to make the tomatoes mushy. Put aside.
- Pour the balsamic into a shallow pan and bring to a rolling boil over medium-high heat for 10-15 minutes until the vinegar is reduced by about one half. The balsamic should have a maple syrup type consistency once it cools.
- Turn the oven on to broil.
- If making garlic bread, blend the olive oil and garlic into a paste. Lightly brush the garlic paste on both sides of the bread slices and place on a baking sheet (skip if you are using plain bread).
- Toast the bread on broil, being sure to watch closely to ensure it doesn’t burn. Flip the bread and toast until both sides are golden brown.
- Place the toasted bread slices on a serving plate. Top each slice with about a 1/4 cup of the tomato mixture.
- Last, drizzle the balsamic reduction over the bruschetta.