Prep 5 mins
Cook 1 hr
This is a great base recipe. You can totally change it to taste. Add more herbs, maybe some red pepper flakes........ Whatever you like! However, you MUST use fresh basil. That's all I ask :)
- 2 (28 ounce) canspetite diced tomatoes
- 2 tablespoons fresh basil (Diced)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Drain tomatoes very well in a strainer and place in a large bowl.
- Stir in the rest of the ingredients and let sit for at least an hour.
- Serve chilled or room temperature on toasted baguette slices.
Great and simple bruschetta! I didn't measure the basil, just grabbed a big bunch, so I probably used a little more than called for. This is a great way to enjoy a delicious bruschetta all year round. Served as a meal with a green salad and toasted Greek Oregano and Lemon (Abm) - yum - thanks for sharing the recipe!
The only reason this gets 4 stars instead of 5 is that it calls for canned tomatoes. I used fresh romas and basil from the garden, and it was amazing! The fresh, sweet flavor of the tomatoes was perfectly complimented by the other ingredients. Not too much of anything, just a perfect balance of sweetness, acidity, salt, and herbs. I served on very plain crackers with a smear of fresh goat cheese- a bit of tart flavor accents the rest perfectly!
Very nice tasting bruschetta, this! I followed the recipe, though another time I might just use fresh tomatoes instead of the canned! And as I usually do when draining canned tomatoes, I cut the lid off the can entirely, then used it as a press to squeeze even more of the liquid out of the tomatoes! Anyway, we loved the bruschetta & another time I'll be making it for one of the monthly meetings that I host! Thanks for posting it! [Tagged & made in Please Review My Recipe]