This fresh tomato bruschetta makes the perfect appetizer paired with my walnut pesto on a fresh baked baguette or serve it alongside your favorite entree. Tomatoes are coming back into season at the farmer's market and this bruschetta is a lovely way to enjoy them all summer long.
Makes: About 2 - 3 cups
What You'll Need:
3 medium-sized heirloom tomatoes or approximately 2 cups diced (try to buy them as locally & fresh as possible - they're in-season right now so splurge a little)
2 large fresh garlic cloves, minced
15 fresh basil leaves, chiffonaded
1 Tbsp extra virgin olive oil
1/8 - 1/4 tsp salt (start with 1/8 and work your way up, everyone's salt preference is different)
A few cracks of fresh ground pepper, to taste
One batch of my walnut pesto (optional but highly recommended)
Fresh baked bread (gluten-free optional of course)
For the bruschetta: Rinse your heirloom tomatoes and remove the stems. Dice the tomatoes and put them into a large mixing bowl. Mince two fresh garlic cloves and add them to the bowl, along with your chiffonaded fresh basil.
Drizzle 1 Tbsp extra virgin olive oil, a little fresh cracked pepper and 1/4 to 1/8 tsp salt over the mixture (start with 1/8 tsp and slowly add salt – I personally love a little salt on my tomatoes so I use 1/4 tsp). Toss all ingredients with a spoon to evenly distribute the oil & seasonings.
Note: I would highly recommend making my walnut pesto recipe to go along with this - it was such a hit yesterday at our BBQ. Simply slice a French baguette OR toast gluten-free bread cut into triangles and top with a little pesto and tomato bruschetta. Another option - put out a tray of bread and bowls of pesto and bruschetta for a DIY bruschetta station.
It'll be delicious no matter how you serve it. Enjoy!
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