Tomato Bruschetta is a quick and easy meal or appetizer to pull together with produce from your garden at this time of year in Southern Ontario. Bonus points if you serve it on homemade sourdough bread.
There are so few ingredients in this recipe, so you want to be sure they are at their best. I like to mix varieties of tomatoes to add to the flavour. Not all tomatoes taste the same, this is something you learn firsthand when growing your own food. The types seen at the grocery store are often not selected for flavour but for other traits such as being easy to transport or highly productive. To read more about the tomato varieties I’m growing this year, check out this post.
How to make Tomato Bruschetta
This tomato bruschetta comes together quickly, it’s great as lunch after a busy morning in the garden.
- Mix the tomato, basil and olive oil together in a small bowl.
- Heat a skillet over medium heat with a splash of olive oil, once warm add your slices of bread. Toasting the bread until it’s golden and crisp.
- Now add your kosher salt to the tomatoes and top the bread with the mixture.
I hope you enjoy this simple tomato bruschetta recipe, it’s the taste of summer in one bite.
- 2 tomatoes, diced
- 1 bunch fresh basil
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 slice Sourdough Bread
- 1 tbsp Olive Oil
- Combine all ingredients for the bruschetta except the kosher salt in a small bowl to allow the flavours to combine.
- Heat a skillet over medium heat with 1 tbsp olive oil. Once hot add the slice of sourdough. Fry the bread until it browns and then flip and repeat on the other side.
- Once the bread is toasted, add the kosher salt to the tomatoes.
- Top the warm toasted bread with the tomato mixture and enjoy!