Rustic Tomato Bruschetta

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
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Rustic Tomato Bruschetta

Recipe by ruralrootsCourse: Appetizers
Servings

8

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 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.