Bruschetta

Our trip to Italy in the spring of 2023 with Dave and Liz Novog awakened my love of bruschetta. I thought, why don't I it anymore? Immediately on our return, I took bruschetta to the work out crew BBQ potluck and it seemed to go over well. This is very much a "to your own taste" type of recipe but these quantities will get you started. Someone asked is you can add garlic - I'd say, why not!!

As you know, good tomatoes can be hard to come by in Canada at any time of the year, so I use cherry tomatoes but use whatever has the best flavour you can find!

I serve this with crostini that can be made early in the day.

INGREDIENTS

  • 500g or 3 c of fresh tomatoes, seeded and finely chopped
  • 2 tbsp of best quality olive Oil
  • 1/4 - 1/2 c basil - finely chopped
  • 1 -2 tsp red wine vinegar
  • 1/2 tsp salt
  • A few grinds of black pepper
  • Grated parmesan

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Seed and finely chop the tomatoes and place them in a mixing bowl - I sometimes set them to drain for a few minutes so that the mixture isn't too wet.
  2. Add all the other ingredients to the tomatoes.
  3. Make sure you taste and tweak to your liking.
  4. Serve at room temperature on crostini with a bit of grated parm!

TIPS & HINTS

ThHis recipe can be made early in the day. I leave it on the counter (not in the fridge) because I don't like what the fridge does to tomatoes. I stir it throughout the day to keep the flavours mixing but I do not stir right before serving as I don't want to remix all the liquid that has collected in the bottom of the bowl as it makes the crosting soggy.