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Garden Bruschetta

My dad makes the best tomato bruschettaWhen he finally gave me the recipe, I was amazed at how simple it was!  Now, he would roll his eyes if I said this to him.  His remark would be, that it actually takes several months to make.  See, he has an amazing organic garden that he meticulously plans in the winter and plants in spring and summer.  He works in his garden constantly, weeding and replanting new rows of produce so we have a second crop in late summer/early fall.  The tomatoes, garlic, red onion and basil in this recipe all come from his garden.  He won’t even make this in the winter with “store bought” veggies, because he will only compare it to his garden fresh version.  I on the other hand, crave it in the winter and will buy the out of season (in Indiana) tomatoes to get my fix.

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We peel and seed the tomatoes, that way you are just left with nice plump flesh of tomato.  Bring a pan of water to a boil and drop in 2-3 tomatoes at a time.  The skin will start to crack within 30-45 seconds, remove from water and let cool.  The skin should peel off easily.  Then cut in half and scrape out the seeds with your fingers and pull out any of the white membranes.  Dice up the remaining for a delicious appetizer!

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Garden Bruschetta
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Ingredients
  1. 1 ½ cups diced tomatoes (peeled and seeded)
  2. 2T diced red onion
  3. 2T chopped fresh basil
  4. 2 cloves garlic, finely diced
  5. ½T olive oil
  6. ½t red wine vinegar
  7. ¼t salt
  8. Pepper to taste
Instructions
  1. Stir all above ingredients together and serve room temperature. Serve on toasted French bread. Makes enough for approximately 12 pieces of bread.
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