Can you believe it’s already August?! Summer is going to come to a close before we know it. The good thing about the end of the summer though is all the yummy fresh veggies. I make it a priority to go to the farmers market every weekend to pick up some home grown tomatoes, cucumbers, zucchini, squash, basil… The last few times after going I have made this Tomato Basil Bruschetta and almost ate my weight in tomatoes. I just love those sweet, perfectly ripe tomatoes mixed with ribbons of basil and a bit of balsamic vinegar on a buttery toasted slice of French bread. Does summer get any better?!
Then next most important part of the dish is the toast. All you need is some French or Italian bread and lots of butter. Yep! Just take that butter, drop it in a skillet, and toast the bread. Just do it! You can’t go wrong with butter! Then once your bread is toasted, lightly rub it with a clove of garlic, top it with your tomato basil mix and chow down.
Tomato Basil Bruschetta
- 3 yellow tomatoes, diced, seeds removed
- 3 red tomatoes, diced, seeds removed
- 10 basil leaves, cut into ribbons
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Fresh cracked pepper
- 1 French Baguette, cut into 1/2 inch slices (about 16 slices)
- 6 tablespoons butter
- 1 clove garlic, cracked
- In a mixing bowl, combine tomatoes, basil, vinegar, oil, salt, and pepper. Set aside.
- Melt 1 1/2 tablespoons butter in a non-stick skillet. Add 8 bread slices and cook until golden. Remove from skillet, melt 1 1/2 tablespoons butter over medium heat and cook the other side of the bread until golden brown. Repeat with the remaining bread slices.
- Rub one side of each slice of toasted bread with the garlic clove.
- Spoon tomato mixture over each slice of toast and serve immediately.