Each day our tomato plants are simply overflowing with fruit! We were at the cottage this weekend so yesterday there were three days of tomatoes to be harvested. Our home grown garlic has finally cured and the basil was looking pretty sweet as well. What to do? Bruschetta, of course! Using the different coloured tomatoes makes me think of jewels!
1 cup cherry tomatoes in various colours cut into eighths.
4-6 basil leaves, chiffonad
1-2 tsp finely minced garlic (I use my micro-plainer for this)
3-4 tbsp EVOO
Salt
6, thinly sliced whole wheat French stick
3-4 tbsp EVOO
Lightly brush EVOO on each side of the French stick. Toast each side gently in your broiler.
Mix the cut tomatoes, garlic, basil and EVOO, salt to taste.
Gently spoon the tomato mix over each toast, drizzling with the extra juices.
Serve immediately.
Kitcheninspirations 
[…] a layer of the onion confit on the bread before you add the topping in this Bruschetta […]
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Yum! i love bruschetta! Fresh tomatoes make the absolute best! Great recipe!
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Thanks Erin! Such bright, fresh summer flavours.
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How funny! I like to think we are brilliant minds thinking alike…this is MY favorite appetizer – bar none! Using the fresh tomatoes- this is absolutely incredible…and your pictures are lovely – as always!
If I bring antipasto, can I have some bruschetta? I also have a lovely bottle of local wine that you’ll enjoy….
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Absolutely, Ann! Your antipasto plate looked amazing. We have local fresh Bufalo Mozzarella in Ontario that is wonderful, soft and creamy just like in Italy. I love grilled eggplant.
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