A tasty delight filled with freshness, especially if you use your cherry tomatoes from the garden. Here is an easy and simple recipe to prepare to enjoy in good company!
CHERRY TOMATO BRUSCHETTA
Makes 6 to 8 servings
INGREDIENTS
1 pint (300g) red cherry tomatoes
1 pint (300g) orange/yellow cherry tomatoes
1 clove garlic, minced
1/4 cup (5 g) fresh basil leaves, thinly sliced
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) balsamic vinegar
sea salt and freshly ground pepper to taste
1 ciabatta or baguette
extra virgin olive oil
fresh garlic clove, peeled and halved
PREPARATION
Cut the cherry tomatoes into quarters and place in a medium bowl.
Add minced garlic, basil, olive oil and balsamic vinegar.
Combine and add salt and pepper to taste.
Refrigerate for at least 1 hour to allow flavors to meld.
Let stand at room temperature before serving.
When ready to serve, cut the ciabatta bread diagonally.
into 1/2 inch (1.25 cm) slices.
Brush one side with olive oil and place on a baking sheet.
Grill until golden brown.
Remove and let cool slightly before rubbing the raw garlic clove over the grilled surface.
Top with tomato bruschetta mixture or serve in a serving bowl with toasted bread on the side.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE
To see all the recipes, visit the STYLES AND FLAVORS website
