Classic Bruschetta made with summer-ripe tomatoes, garlic, shallots and loooooove.
You know who does not love tomatoes? My mom. Sure, she can get down with tomato sauce and ketchup and tomato soup, but raw tomatoes? Momma Swope does not eat raw tomatoes.
Sometimes this is tiring. In a situation like this, however, where raw, summer-ripe tomatoes are showcased to perfection, I tend to have a “more for me” outlook on her aversion to raw tomatoes.
Oh, so you say that this makes too much bruschetta? Well, of course you could scale down the recipe…or you could cook some pasta and toss it with the leftover bruschetta topping for the best no-cook pasta sauce you’re ever gonna have. Do I need to even tell you which option I think you should go for?
Classic Bruschetta
Classic Bruschetta made with summer-ripe tomatoes, garlic, shallots and loooooove.
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Ingredients
- 1 pound tomatoes diced
- 1 shallot finely diced
- 2 cloves garlic minced
- Splash of balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons shredded basil
- 1 tablespoon grated parmigiano reggiano cheese optional
- 1 baguette
- Butter + Olive oil for toasting the bread
Instructions
- In a medium bowl, toss tomatoes, shallot, garlic, balsamic vinegar, 1 tablespoon of olive oil and basil. Toss to combine. Toss in cheese, if using.
- Cut baguette into 1/3-inch thick slices on a slight angle. Heat 1/2 tablespoon of butter and 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom; flip and cook until lightly toasted on the top. Remove toast pieces to a plate and repeat with remaining bread.
- Top toasted bread with tomato topping and garnish with additional basil or cheese, if desired.
Maybe this is what you should make for Daddy.
Or some time when Alex and I are over. You can just eat dry toast. Heh heh.
Maybe I’ll serve it to him on Monday when I’m on a restricted diet and can have white bread. I’ll just look sadly at my bread.
Beautiful, fresh and gorgeous. What’s not to love?? These photos are stunning by the way Stephie. I kinda want to jump into that first picture and gnaw on that crusty, tomatoey bread deliciousness. Yuuuuuum xx
Thank youuuu! So hard to beat tomatoey bread goodness. Seriously.
Love the idea of using the topping for pasta!
That’s totally what we did for dinner the next day and it was sooo good! Topped with some roasted shrimp? Noms.
I’m on deck with tomatoes, too, especially when they’re doused in balsamic vinegar. In fact, I just ate a stack of tomatoes. Literally…I stacked them up and then ate them 😉 LOVE bruschetta, and believe it or not, I’ve never made it before, whaaaaa?! Looks amazing as always, my dear!
This is why we’re friends.
Too much brushetta is NEVER a problem in my book. PS. LOVE your new look (and that adorable profile pic!)
Too much bruschetta? Hand me a spoon. (And thank you!)
There is nothing like bruschetta during the height of summer. This looks just delicious!
Thanks, Monet! I could eat tomatoes all day, every day in August. Yum.
My mouth is watering! Not much is better during the summer than good bruschetta!
So true! Give me some peach shortcake for dessert and that’s a totally balanced meal, right? 😉
mmmmmmmmmmmmmmmm!!! I can never eat a raw tomato by itself but if it’s in bruschetta? GIMME GIMME!!! This recipe is amazinggg
Girl. You know me. I would be right there with a spoon, diving into those tomatoes. I do not even require carbs haha
And it’s a special day when no carbs are required!