Bruschetta with Summer Tomatoes and Basil
Ingredients
- 1 small red onion, minced
- 2 garlic cloves, minced
- 1 small bunch fresh basil, leaves only, chopped
- ¼ cup extra-virgin olive oil
- 1 tbsp sherry vinegar, or white balsamic vinegar
- 3 cups mixed heirloom cherry tomatoes, roughly chopped
- 4 thick slices sourdough bread, or ciabatta bread
- kosher salt
- freshly ground black pepper
Instructions
Stir together the red onion, garlic, chopped basil,
extra-virgin olive oil, sherry vinegar, tomatoes, and plenty of salt and pepper
to taste in a mixing bowl. Cover and set aside for 10 minutes to let the
flavors develop.
In the meantime, preheat the broiler to high heat. Turn broiler down to low heat, and add the bread slices to a high rack. Toast the bread under the broiler until golden (7-9 minutes), turning once.
Remove from the broiler to a platter. Top with spoonfuls of the bruschetta mixture and serve.
In the meantime, preheat the broiler to high heat. Turn broiler down to low heat, and add the bread slices to a high rack. Toast the bread under the broiler until golden (7-9 minutes), turning once.
Remove from the broiler to a platter. Top with spoonfuls of the bruschetta mixture and serve.
Source https://ohmyveggies.com
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