Fresh Tomato Bruschetta

Guess what time of year it is … It’s pollen season!

I don’t know about you but this pollen season has been the worst one yet. I’ve never really had a problem with allergies until this year. There is yellow dust all over everything! Fortunately, it is supposed to rain tomorrow. Hopefully it will clear some of this mess so I can get back outside and get my garden going.

When spring comes around I start to crave fresh fruits and vegetables. I’ve been craving fresh tomatoes lately so I decided to make some fresh tomato bruschetta and share it with you.

Fresh Tomato Bruschetta

{Bruce-sket-ta} … That’s the proper way to pronounce one of my favorite appetizers. It’s a delicious and simple to make appetizer that’s light on calories but big on flavor.

So what makes this recipe so amazing? Ripe cherry tomatoes are tossed in a light coating of olive oil, sprinkled with fresh basil, salt and dried oregano and then finally drizzled with a delicious balsamic reduction … all on top of a toasted slice of Italian bread.

What could be easier?

Tomatoes and basil are a delicious flavor combination. They compliment each other whether it’s a fresh recipe such as this one or in cooked recipes like marinara sauce.  There is very little olive oil in this recipe because the tomatoes are so juicy that you just don’t need it. The other ingredients give such a big burst of flavor that totally make up for the missing olive oil.

This bruschetta would be perfect for a party as an appetizer or as a side for lunch. If you decide to make it, keep the tomatoes and bread separate until you are ready to serve or else you’ll end up with soggy bread.

I hope you enjoy this easy recipe!

Fresh Tomato Bruschetta

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• Author: Amy Duska
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 8

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Ingredients

• 1 loaf Italian bread, sliced and toasted
• 1 cup red fresh cherry tomatoes
• 1 cup yellow fresh cherry tomatoes
• 1 tsp extra virgin olive oil
• 1/4 tsp dried oregano
• salt to taste
• 1 handful fresh basil, chopped
• 1/3 cup balsamic vinegar

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Instructions

1. To make the balsamic reduction, place the vinegar into a small saucepan.
2. Cook over med-high heat until it comes to a heavy simmer.
3. Turn down the heat and simmer until it becomes thick, about 10 minutes. Stir frequently.
4. Set aside to cool while you make the bruschetta.
5. Wash the tomatoes and then cut them in half.
6. In a large bowl,combine the tomatoes, olive oil, oregano, salt and half of the fresh basil. Stir until evenly coated.
7. Lay out the slices of toasted bread in an even layer.
8. Place a scoop of the tomato mixture onto each.
9. Sprinkle with remaining basil.