Bruschetta with tomato and basil

Bruschetta with tomato and basil

Bruschetta with tomato and basilDuring the period of May-October, I go to the Old Market’s farmers’ market occasionally on Saturdays. There’s stall which sells all sorts of tomatoes and the best part is they have a bowl of tomato with basil mix and another bowl full of bruschetta for free sampling! I guess their marketing strategy works because their tomatoes sell fast. I always walk by and sample their tomatoes just because I like how simple yet elegant bruschetta with tomato and basil look 😉

While doing grocery shopping, I noticed they have really good deal on french loaf, it’s only $1 for one! And I remembered seeing tomatoes on vine with promo price of $0.99 /lb while walking in to the store earlier. And this bruschetta on tomatoes with basil came to my mind instantly! I ended up paying about $2 for the french loaf and 3 tomatoes.

This is a super simple appetizer and the bright colors are very appealing… Besides basil and tomatoes, I added garlic, onions, salt, ground black pepper and a hint of balsamic vinegar. They are simple ingredients  that blend really well together. It’s normally served as appetizer but I had them for dinner! I am not an Italian food expert so please don’t judge my recipe here if this is not the traditional recipe 😉

Bruschetta with tomato and basil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack/Apetizer
Cuisine: Italian
Serves: 1-2 servings
Ingredients
  • One medium-sized tomato
  • A bunch of basil
  • 1 clove of garlic minced
  • 1 tsp of minced onion/shallot
  • salt
  • ground black pepper
  • balsamic vinegar
  • extra-virgin olive oil
  • french loaf, 4 slices (sliced at 45 degree)
Instructions
  1. Dice the tomato into small cubes and squeeze out the juice before putting them into a bowl
  2. Sprinkle some salt on the tomatoes
  3. Roll up the basil leaves and chop them thinly
  4. Mince garlic and onion/shallot
  5. Put all chopped/minced ingredients into the bowl with tomatoes
  6. Add some ground black pepper and balsamic vinegar
  7. Mix them and put them into fridge (or if you want to leave them on the counter, it's okay too)
  8. Brush a layer of olive oil on one side of the each slices of the french loaf
  9. Toast them in toaster (or you can use toaster oven or oven too but it's too much of hassle for me to heat up the oven)
  10. When you are ready to have bruschetta, put the tomato basil toppings on to the olive-oil-side-up slices.
  11. Eat them as soon as possible after you put on the toppings else the bread will get a little soggy ;)

 

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