This is my favorite Bruchetta recipe. My aunt Jeri inspired this and I've mostly kept it the same. Nothing says summer to me than this tomato bruchetta recipe. It's super easy, filing, healthy and a huge crowd pleaser.
BRUCHETTA
Heirloom or Roma tomatoes
Basil
Garlic
Olive Oil
Balsmic Vinegar
Sugar, Salt, Pepper to taste
Ciabata bread, sliced
Cut tomatoes into a medium or large dice
Roll up several basil leaves together and shred finely
Peel one clove of garlic, crush and mince
Place all three ingredients in a bowl or on a large platter and toss.
Sprinkle sugar, salt and pepper to taste and toss again.
Drizzle with olive oil, toss one last time.
Drizzle the top with balsmic vinegar and garnish with extra basil and set aside to marinate for at least twenty minutes.
Brush your sliced ciabata bread with olive oil and broil in the oven until lightly toasted. Serve warm and pile the bruchetta on each slice.
Enjoy!
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