The tomato season here in the Northwest seems to have arrived a little late. Nevertheless, the tomatoes are coming in! Obviously, you can preserve them in so many ways- from freezing to canning to dehydrating… But, I always love to use fresh tomatoes while the season lasts. My absolute favorite way to use tomatoes straight from the garden is in the best bruschetta recipe ever.
The garlic and fresh basil add so much flavor to this bruschetta, while the balsamic vinegar and sundried tomatoes add a touch of sweetness. Our family enjoysd it served on thick slices of artisan sourdough bread. It is also delicious as a topping for grilled chicken.
This recipe would make the perfect appetizer for an early autumn dinner party served with sourdough crackers (just make sure to provide napkins!). Or as a dip in a fall charcuterie board paired along with meats, cheeses, pears, apples, nuts, etc. Anyway you serve it, this recipe truly makes the best tasting bruschetta!
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- 3 cups tomatoes, chopped
- 3/4 cup sundried tomatoes packed in oil, chopped if necessary
- 3 cloves minced garlic
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1/2 - 1 cup fresh basil, chopped
- 1/2 tsp course salt
- 12 turns on the pepper grinder
- Mix all ingredients and let sit in the fridge for at least an hour