The perfect bruschetta to enjoy the first sun-kissed tomatoes of summer. It's packed with flavor from fresh tomatoes and herbs, oil and vinegar, and hearty slices of sourdough bread. Yum!
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.
Tips & Tricks
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.
If you want to avoid the broiler in the heat of summer (we don’t blame you), simply pop your sliced sourdough into a toaster or toaster oven. If you want the dish to have a more elegant looked when plated, slice your cherry tomatoes into quarters or eighths.
If you’re going to prepare the toast and tomatoes ahead of time, wait until right before serving to top the bread with the gorgeous summer gems, or the crust will end up soggy.
- 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.