When the tomatoes and basil are fresh and in season there is nothing better than this appetizer. I have even made it ‘off-season’ with tomatoes and herbs you can purchase at your local grocery. Fresh always does make a difference!
I also have included a bruschetta with prosciutto, cheese and scallions. I might throw on a few tomato pieces too!
Tomato Bruschetta
- 1 lb. tomatoes, peeled, seeded and chopped
- 2 cloves garlic, minced
- red onion to taste, chopped
- jalapeno pepper, seeded and minced (optional)
- parsley to taste, minced
- basil to taste, minced
- salt and pepper to taste
- 1/8 cup extra-virgin olive oil
- 4 tsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- French baguette, toasted and sliced 1/4-inch thick
Combine all of the ingredients, except the baguette. Add the bruschetta to the toasted bread. This appetizer can be made a few hours ahead of time; just do not assemble until you are ready to serve it.
Recipe by cookingwithauntjuju.com
Tomato Bruschetta with Prosciutto and Cheese
- prosciutto diced and crisped in a little oil
- baguettes (Overnight Crusty Baguettes would be nice)
- extra virgin olive oil
- cheese of your choice (a blend would be nice)
- scallions, minced
- tomatoes, diced
- fresh basil, chopped
- lemon zest, minced (optional)
Cut the bread into slices or cut in half horizontally; brush with oil. I like to toast the bread first then add the toppings and broil or bake until the cheese melts.
Recipe by cookingwithauntjuju.com