Tomato Basil Bruschetta

12 Jul

Does anyone else love a certain food, but only in certain ways? Tomatoes fall into that category for me. I can’t stand big chunks or slices of tomato, but cut it up into small pieces or make it into a sauce and I can handle it. Weird? Yes, I know. (I’m the same way with onions)

Besides salsa, bruschetta is my favorite way to eat tomatoes. My dad recently gave me some various items from his garden, including these tomatoes. Combine with garlic, basil, some olive oil, and parmesan, and you’ve got a tasty appetizer or hors d’oeuvre! (or lunch in my case!)

I also visited Italy last spring and remember having a traditional bruschetta as part of the antipasto course – this simple recipe tastes identical, which put a smile on my face. 🙂 Enjoy!

PS: Just a reminder that today’s the last day to enter the Shiner giveaway! Good luck!

Tomato Basil Bruschetta

1/2 cup tomato, diced
1 clove garlic, minced
1 Tbsp fresh basil, minced
1 1/2 tsp olive oil
Grated parmesan cheese
Baguette, sliced and toasted

Combine the tomato, garlic, basil, and olive oil in a bowl and stir to combine. Refrigerate for 20-30 minutes to let the flavors mingle. Slice the baguette and lightly toast the slices. Top the bread with the tomato basil mixture and sprinkle a little parmesan on top.

Source: A Beckster original


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