As the summer winds down, everyone’s gardens are bearing the fruits of their labor. Although I did not plant a garden this year, the markets are full of fresh tomatoes and basil. Fresh basil is one of my favorite herbs – it takes everything up a notch: eggs…salads…sauces. Yum! One of my favorite hors d’oeuvres to share (or solo dinners to hoard) is Bruschetta.
Traditional Bruschetta is a conglomerate of diced tomatoes, onion, basil, and vinegar atop a piece of toasty crostini. The vinegar breaks down the tomato and somehow neutralizes the bite of the raw onion. I’m not a fresh tomato fan. I don’t like the texture of the slimy parts versus the firm parts…but, I cannot get enough of this Bruschetta! And…it’s super simple to make!
This recipe is from a classmate when I was in school at K-State. We worked together and she brought this snack in for everyone to try. Not being a fan of tomatoes, I was hesitant. But, I’m glad I tried it because it has become a staple in my party repertoire. I hope you enjoy it!
- 4 Roma Tomatoes
- 1/4 Small White Onion
- 1/4-1/2 c. Fresh Basil
- 1/4-1/2 c. Red Wine Vinegar
- 1/4-1/2 c. Extra Virgin Olive Oil
- Salt & Pepper
- Garlic Salt
- Good Quality Baguette
- Plain Cream Cheese
- Slice the baguette into 1/4-inch thick pieces. Lay out on an ungreased sheet pan.
- Drizzle with a small amount of olive oil. Sprinkle with garlic salt. Flip and repeat.
- Toast under broiler until desired crispiness. Flip and toast bottoms.
- Remove from oven to cool.
- Cut tomatoes in half; remove innards and discard. Dice firm parts of the tomatoes into small, 1/4-inch to 1/2-inch pieces.
- Cut one 1/4-inch slice of onion. Dice into small, even pieces (similar in size to tomatoes).
- Cut the basil in 1/4-inch wide strips.
- Add salt and pepper, to taste.
- Drizzle with the red wine vinegar and olive oil. Start with 1/4 c. of each.
- Cover, refrigerate, and let marinate for at least 2 hours. The mixture should be juicy due to the tomatoes breaking down.
- Taste and adjust seasonings, vinegar, and EVOO ratio to your liking.
- Spread 1/8-inch cream cheese on each toasted crostini.
- Using a slotted spoon or fork, top each crostini with the tomato mixture.
- Use kitchen shears to cut the basil. Stack the leaves up and cut them up into a small prep bowl.