This is always a crowd pleaser, great for large parties or intimate gatherings. It can also be used as a “relish” on top of burgers or mixed into pasta with mozzarella for a cold pasta salad and if there’s ever any extra you can use it the next day sauteed and tossed with angel hair pasta for a quick yummy dinner. The KEY to this is fresh ingredients, be picky, smell your produce, squeeze it if it dosen’t smell like a tomato it’s not going to taste like one!
What Goes Into it?
6 roma (plum) tomatoes only if in season, if not 1 package grape tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil chopped
3 cloves minced garlic
1/4 cup olive oil
1/4 cup fresh basil
1/4 teaspoon sea salt (to taste, be careful!)
1/4 teaspoon ground black pepper
1 baguette (french bread not sourdough as it’s too salty)
How Do I Make It?
Preheat Broiler to medium high.
Chop tomatoes, chop sun-dried tomatoes, finely chop onion, mince garlic (by hand. . .add a small sprinkle of salt as you mince), throw the portion or garlic for the toasties into the oil and let set, roll the basil into large roll and slice thinly then chop in opposite direction. Combine all ingredients in a large bowl and mix together. Throw it in the fridge and let it set while you make the toasties.
Slice the baguette into 1/4 to 1/2 inch slices and arrange on a baking sheet, using a brush baste the olive oil and garlic and salt mixture onto bread, pop into the oven and let brown.
Taste your Bruschetta topping and adjust spices as needed. If you are serving this as an appetizer at a large party, arrange toasties on a tray and topping in a dish. This allows the guests to serve themselves. If you are having a dinner party, assemble the Bruschetta by placing the topping onto the bread and sprinkling with the mozzarella. Put it into the oven until mozzarella is melted and serve warm.