I love a nice crispy piece of french bread covered in a tangy tomato bruschetta. I learned to make this years ago from my Mother but I have changed the recipe recently because of some great bruschetta I got at BJ’s Restaurant.
For the tomatoes, I use whatever looks the best at the grocery store that week. It’s usually a roma or vine tomato, I find the beefsteak tomatoes to be a big bland for this recipe. I don’t use canned because it can make the bruschetta soggy.
I start out with cutting two tomatoes into quarters and squeezing out the seeds into the kitchen sink. I will then chop them into small pieces and set them aside in a bowl
I will then finely chop three garlic cloves and add them to the bowl with the chopped tomatoes
Then, chop about 2 tbsp fresh basil and add it to the bowl
Add 2 tablespoons of Extra Virgin Olive Oil (the good stuff) then add 1 tablespoon of balsamic vinegar
Gently stir the mixture until all ingredients are combined
Cover and refrigerate until you are ready to serve