How do you pronounce it Bruschetta or Brusketta? Either way it’s delicious!
One of my favorite ways to use leftover tomatoes & basil from the garden is to make bruschetta. It’s totally acceptable to eat just this for lunch right?!
It makes a great appetizer or a side to your dinner, it has bread & cheese which is always a winner, but then add the roasted tomatoes, balsamic vinegar & garlic and you’ve got a winning dish!
Totally eating this for lunch today!
Rustic Tomato Bruschetta
Course: AppetizersServings
8
servingsPrep time
30
minutesCooking time
10
minutesCalories
300
kcalIngredients
1 loaf of french bread sliced (up to you how many slices/servings you want)
5 grape/cherry tomatoes halved & quartered
4 slices of fresh mozzarella
1 TBS minced garlic
1 TBS balsamic vinegar
Fresh ground pepper
4 leaves of basil chiffoned
1-2 TBS plus some for drizzling-olive oil
Directions
- Preheat oven 350 degrees, slice the bread into as many slices as you want lay them flat onto a foil lined baking sheet. Drizzle olive oil over them and bake for 3-5 minutes.
- Cut up tomatoes and add them to a bowl with garlic, olive oil, cracked pepper, and vinegar.
- Add mozzarella to bread, top with tomato mixture and bake until cheese is melted about 5 minutes.
- Top with a little more pepper & basil.