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Classic Summer Bruschetta

6 medium-sized tomatoes

3 cloves garlic, minced

4-5 large basil leaves, chopped

1 t. balsamic vinegar

1 t. salt

1 t. pepper

1.  Wash the tomatoes and cut out the core.  If the tomatoes are extra juicy, squeeze a bit of the juice and seeds out.  Then slice and dice into small bit size pieces.

2.  In a bowl combine the chopped tomatoes, minced garlic, basil, vinegar, salt and pepper.  Toss to coat.

3.  Chill in the refrigerator for at least 2 hours, better yet overnight.

4.  Serve with toasted garlic baguette slices.