July 1, 2010 by Dana
One of the best things about summer is the availability of deliciously fresh summer produce. Especially tomatoes. I mean, we can get sad looking, pinkish tomatoes all year long, but for juicy ripe tomatoes, summer is the time.
I love all kinds of tomatoes, but I must admit, I am partial to the little sweet grape and cherry tomatoes. They’re just so cute! I even just bought a cherry tomato plant to grow in my apartment! (We’ll see how that goes… more on that at a later date.)
So, in the spirit of summer and my little tomato plant, today’s recipe is a Grape Tomato Bruchetta, so easy you can whip it up for today’s lunch, and so tasty you can bring it to a BBQ this weekend!
1 pint grape or cherry tomatoes
2 cloves garlic, finely minced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and pepper to taste
Baguette, for serving
If you have an overabundance of larger tomatoes, and you would like to use these instead, make sure to remove most of the seeds before chopping the tomatoes into a small dice.
1. Rinse tomatoes well and cut into quarters. Add to medium sized bowl.
2. Add minced garlic, chopped basil, olive oil and balsamic vinegar to tomatoes. Salt and pepper to taste. Mix well.
3. Slice baguette on a bias into ½ inch slices. Lightly spray bread with oil, and toast in oven for about 5-6 minutes, if desired. (My bread was very fresh, so I decided to omit this step and serve the bread untoasted).
4. Serve Bruchetta in a small bowl with a serving spoon, alongside the bread. Enjoy!
This Grape Tomato Bruchetta is very tasty and can be served as an appetizer, side dish, main lunch course, or a party dish. It’s so easy to make, you should try it today… no excuses!
Check back tomorrow for another super easy party dish that is sure to impress for your weekend BBQ…. see you then!