We are reaching the end of summer here in Nashville but we can still get some great tomatoes so I thought I’d share our families favorite summer appetizer~Tomato and garlic bruschetta with grilled garlic baguette.
If you have some ripe tomatoes you should make this immediately before they are all gone! This is such a simple bruschetta but the flavors are classic and you can go wrong. Children and adults alike have enjoyed this all summer in our house.
The trick is to make some garlic infused olive oil for the grilled baguettes and then use that same minced garlic in your bruschetta!
I hope that you are able to make this at least once before summer is completely gone. If not, there’s always next summer!
- 3 large ripe tomato
- 3 garlic cloves minced
- ½ cup olive oil
- ¼ cup chopped basil
- pinch red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 baguette loaf sliced
- Prepare the garlic infused olive oil
- In a small pan add garlic, red pepper flakes.
- Bring to a simmer over medium-low head. Simmer 5 minutes.
- Allow olive oil to cool.
- Strain olive oil. You will use the garlic in the bruschetta.
- Prepare the tomatoes for the bruschetta
- Peel tomato skin by cutting a small X on the bottom of each tomato. Place the tomato in boiling water for 30 seconds. Remove from boiling water and place in ice bath to cool. The ice bath will keep the tomatoes from cooking.
- Once cool peel the tomatoes.
- Remove the seeds and dice the tomato into equal sized pieces.
- Add the minced garlic that was used to make the olive oil.
- Add basil, ¼ cup of the strained olive oil, salt and pepper
- Stir together.
- Bruschetta is ready!
- Prepare the grilled garlic toasts.
- Bruch each side of the bread slices with the remaining garlic infused olive oil.
- Gril each side for approximately 30 seconds until desired crispness.
- This appetizer is best served at room temperature and the bruschetta gets better with time!
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