Fresh bruschetta flavored with basil, garlic, oregano, and a little balsamic vinegar. A wonderful summer appetizer with grilled bread.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 10servings
Calories: 25kcal
Author: Lucy Brewer
Ingredients
5large plum tomatoes, chopped, juices squeezed out
¼cupchopped, fresh basil
1tablespoonchopped, fresh oregano
1tablespoonchopped, fresh marjoram
1shallot, minced
2clovesgarlic, minced
2tablespoonsbalsamic vinegar
1tablespoongood quality extra virgin olive oil
1teaspoonsalt
1teaspoonfreshly ground black pepper
Instructions
Chop tomatoes, discarding most of the juice and pulp. Add tomatoes and the rest of the ingredients to a large bowl and gently stir.
Cover and refrigerate until needed. Stir before serving.
Notes
Tips for Making Bruschetta:
Ingredients: Tomato bruschetta is where your summer tomatoes will shine. While I specify plum or Roma tomatoes, I also like to use heirloom tomatoes and cherry tomatoes and mix them all together. You can use any type of tomato--just make sure they are sun-ripened and fresh.
Make-Ahead: You can make this recipe up to two days ahead. After about three days, the tomatoes start to get a little soggy.
Storage: Keep in an airtight container in the refrigerator. Serve at room temperature for the best flavor. Bruschetta will keep in the fridge for about three days and actually tastes better the day after you make it since the flavors have melded together.
Leftovers: This homemade bruschetta is wonderful on toasted bread but also delicious spooned over chicken breasts or even dumped in a pot of your favorite vegetable soup. Try it in my Chicken Vegetable Soup or Homemade Tomato Soup.