Tomato Bruschetta Two Ways

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 cooking with aunt juju  https://cookingwithauntjuju.com/2011/11/18/tomato-bruschetta/  

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 cooking with aunt juju

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