Here’s a good way to use up your extra tomatoes. I used the last of my cherries, gonna miss eating this....so long summer.
Bruschetta:
1 1/2 or 2 cups cherry tomatoes (or use 3 romas diced)
10 basil leaves, chopped
4Tbsp olive oil
2Tbsp balsamic vinegar
Salt
Black Pepper
Garlic cloves; peeled and sliced in half
Bread (I used a baguette, day old Italian or French bread work well)
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Chop tomatoes and place in a colander. Add salt and allow excess water to drain.
Next, combine tomatoes and chopped basil in a bowl. Add 2 parts oil and one part balsamic vinegar and black pepper to taste. Mix and set aside.
Grill bread until toasted. Once bread is grilled rub a sliced fresh clove of garlic over one side of the bread.
Top bread with bruschetta. I use a slotted spoon to drain the excess marinade off the tomatoes, this way the bread doesn’t get too soggy.
Note: You could add onion if desired or top with parmesan cheese and/or balsamic glaze. I used fresh chives in the picture above. I like it simple...also, I wouldn’t add extra chopped garlic to the bruschetta. The garlic rubbed on the bread is pretty potent.
You could also serve over sliced mozzarella cheese, a good option for those avoiding carbohydrates.
