The perfect bruschetta to enjoy the first sun-kissed tomatoes of summer.
Finally, a bruschetta that’s as beautiful as it is delicious. We love this for its simplicity; the tomatoes really shine here, along with the herby, grassy flavor of fresh basil. The rest time is forgiving– you can make this well ahead and have it ready for surprise weekend company, or as a way to buy yourself some time if guests are early and dinner runs late. As always, you can use supermarket favorites for the tomatoes and basil, but we can’t get enough of the sunshine flavors we’re finding at the farmers market this year. You just cannot beat the taste of produce fresh from the fields.
- 1 small red onion minced
- 2 garlic cloves minced
- 1 small bunch fresh basil leaves only, chopped
- ¼ cup extra-virgin olive oil
- 1 tbsp sherry vinegar or white balsamic vinegar
- 3 cups mixed heirloom cherry tomatoes roughly chopped
- 4 thick slices sourdough bread or ciabatta bread
- kosher salt
- freshly ground black pepper
- Stir together the red onion, garlic, chopped basil, extra-virgin olive oil, sherry vinegar, tomatoes, and plenty of salt and pepper to taste in a mixing bowl. Cover and set aside for 10 minutes to let the flavors develop.
- In the meantime, preheat the broiler to high heat. Turn broiler down to low heat, and add the bread slices to a high rack. Toast the bread under the broiler until golden (7-9 minutes), turning once.
- Remove from the broiler to a platter. Top with spoonfuls of the bruschetta mixture and serve.