Summer Garden Bruschetta
Head out to your veggie patch for the ingredients to make this light, healthy, lovely bruschetta. This simple, clean dish makes a great afternoon snack and the topping is also great served with a piece of grilled chicken. This recipe makes approximately 10 bruschetta but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
5 minutes
Ingredients
1/2 loaf of good quality french or sourdough bread, cut into 1/3" slices (about 10 slices)
1 pound summer-ripe tomatoes, chopped
1/2 red, white or sweet onion chopped
2-3 large cloves garlic, peeled and left whole
1/4 cup fresh herbs, finely chopped (we used parsley and thyme, but and fresh herbs you have on hand will work)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1 pound summer-ripe tomatoes, chopped
1/2 red, white or sweet onion chopped
2-3 large cloves garlic, peeled and left whole
1/4 cup fresh herbs, finely chopped (we used parsley and thyme, but and fresh herbs you have on hand will work)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Directions
Preheat your oven or toaster oven broiler. Make sure the oven rack is positioned in the middle of the oven.
In a mixing bowl, combine tomatoes, onion and herbs. Add oil and vinegar and fold gently to combine. Season with salt and pepper and let rest while you toast the bread.
Place bread slices on a baking sheet and broil for 4-5 minutes, until bread is toasted, flipping once halfway through the cooking time. Remove bread and let rest until just cool enough to handle but still warm.
Rub each bread slice on one side with the garlic cloves. Top each slice of bread with a scoop of topping. Serve and enjoy!
In a mixing bowl, combine tomatoes, onion and herbs. Add oil and vinegar and fold gently to combine. Season with salt and pepper and let rest while you toast the bread.
Place bread slices on a baking sheet and broil for 4-5 minutes, until bread is toasted, flipping once halfway through the cooking time. Remove bread and let rest until just cool enough to handle but still warm.
Rub each bread slice on one side with the garlic cloves. Top each slice of bread with a scoop of topping. Serve and enjoy!
Looking for inspiration? Try these recipes:
Quinoa and Black Bean Stuffed Poblanos
Spanish Chicken with White Beans
The Best Slow Cooker Short Ribs Ever
