Garden-Fresh Tomato Bruschetta
This recipe for bruschetta combines ripe tomatoes, fragrant basil, and aromatic garlic on crisp toasted bread, finished with a sweet balsamic glaze. It's an inviting appetizer or a delightful accompaniment to grilled dishes.
Ingredients
- 3 to garden fresh tomatoes diced small
- 0.5 teaspoon salt
- 2 cloves garlic minced
- 1/3 cup fresh basil leaves torn
- 0.25 teaspoon fresh ground black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons avocado oil
- 1 baguette sliced diagonally in 1/2 inch slices
- extra virgin avocado oil
- 0.5 cup balsamic vinegar
- 3 tablespoons brown sugar
- Parmesan Cheese optional
Instructions
- Mix diced tomatoes with salt in a bowl and let them rest for 20-30 minutes. This allows the juices to develop.
- Preheat the oven to 400°F. Brush the baguette slices on both sides with avocado oil, place on a baking sheet, and toast until they are golden.
- In a saucepan, combine balsamic vinegar with brown sugar and bring to a boil until reduced to a syrupy consistency.
- Assemble by spooning tomato mixture onto toasted slices, drizzle with balsamic reduction, and sprinkle with Parmesan if desired. Serve fresh and enjoy the aroma!
Notes
This garden-fresh bruschetta is a versatile appetizer that pairs brilliantly with summer gatherings. Swap avocado oil for a lighter flavor and enjoy the zest from the apple cider vinegar!