Name: Basically the Best Bruschetta Ever
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 20 serving(s)
Ingredients: 3 lbs plum tomatoes, quartered,seeded,and minced fairly fine. (so they stay on the garlic bread really well!); 1 medium vidalia onion, minced very fine; 3 cloves elephant garlic or 4 cloves regular garlic, minced very fine; chives or garlic sprouts, snipped fine to taste; 1/4 cup extra virgin olive oil; 1 cup balsamic vinegar, to taste (as we like it quite tart); 4 tablespoons basil, to taste; 2 tablespoons oregano; black pepper

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Recipe by Norelllaura1

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Basically the Best Bruschetta Ever created by Nimz_

I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!

Ready In:: 2hrs 30mins
Serves:
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ingredients

3 lbs plum tomatoes, quartered,seeded,and minced fairly fine. (so they stay on the garlic bread really well!)
1 medium vidalia onion, minced very fine
3 cloves elephant garlic or 4 cloves regular garlic, minced very fine
chives or garlic sprouts, snipped fine to taste
¹⁄₄ cup extra virgin olive oil
1 cup balsamic vinegar, to taste (as we like it quite tart)
4 tablespoons basil, to taste
2 tablespoons oregano
black pepper

directions

combine all ingredients above and refrigerate for several hours, check for taste and season accordingly.
(If you find it to vinegary for your taste simply add some sugar and olive oil).
Serve on garlic bread with some parm cheese (the fresh, block kind you grate your self) or bake on the bread with a little feta or assagio cheese for a change of pace.
Enjoy.

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RECIPE MADE WITH LOVE BY

@Norelllaura1

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@Norelllaura1

Contributor

"I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!"

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review by whtbxrmom

8/3/2016

We made this using fresh tomatoes from the garden. We had to use a little dried basil as I didn't have quite enough fresh on hand. I doubled the garlic, which is the norm for every recipe I try. We topped it with shaved parm

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review by Heather W.

11/23/2008

I made this for a lunch with the girls and no one really seemed to like it. It was soupy and the balsamic was really strong. Unfortunately, the recipe makes so much too. I really wanted to love it, but I will still be on the hunt for my favorite bruschetta. Sorry.

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review by madlycooking

11/23/2008

This really is the best bruschetta ever. I have made it many times and everyone loves it. I have made it with various kinds of onions (whatever was on hand) and used scallions instead of chives or garlic sprouts. Also I use fresh basil and fresh oregano when I can, makes a difference. I usually refrigerate overnight for best marriage of flavors. Thanks for the recipe!

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tweak by madlycooking

11/23/2008

This really is the best bruschetta ever. I have made it many times and everyone loves it. I have made it with various kinds of onions (whatever was on hand) and used scallions instead of chives or garlic sprouts. Also I use fresh basil and fresh oregano when I can, makes a difference. I usually refrigerate overnight for best marriage of flavors. Thanks for the recipe!

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review by mikpbr

2/12/2008

This is like a bruschetta at a local restaurant that I love. Now I don't have to go there anymore! This is not your typical bruschetta, but that is what I like about it.

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