This simple tomato basil bruschetta is bursting with fresh, herbaceous flavor and juicy summer tomatoes. It is a perfect appetizer for a summer meal.
If you remember, I posted about the smoked salmon crostini with dill cream that we made for the English library’s silent auction a few weeks ago. Well, we also made simple tomato basil bruschetta. I had made this recipe before, but it was really garlicky and a little overwhelming. This time I wanted to make sure that the bruschetta wouldn’t be too much for the silent auction’s guests that might not like garlic as much as me. The two appetizers turned out amazing and we received a ton of compliments on the food.
What kind of tomatoes should you use for tomato basil bruschetta?
I normally opt for Roma tomatoes or grape tomatoes. I also love to make this tomato basil bruschetta with heirloom grape tomatoes with a variety of colors for visual appeal. I can usually find them at Costco or my normal grocery store. No matter which tomatoes you choose, you will want to use the best tomatoes you can get your hands on. I know that can be tough in the winter months, but it makes a huge difference on flavor. If you can’t find good tomatoes, I honestly wouldn’t make this at all. I know that’s tough to hear, but trust me, bland tomatoes will ruin your day.
- 4 cups diced tomatoes
- 1/2 cup red onion, minced
- 2 large garlic cloves, minced
- 1/4 cup olive oil
- 8 fresh basil leaves, chopped
- Salt & pepper to taste
- In a large bowl, mix together all of the ingredients.
- Allow the bruschetta to marinate for at least 30 minutes for the flavors to blend.
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