Description
On a hot day when I don’t feel like cooking, this fantastic tomato bruschetta is a mouthful of joy. You will love this one.
Ingredients
Units
Scale
- 7 medium vine ripe tomatoes
- 1 large roasted red pepper
- 1 medium orange pepper
- 1/2 shallot, finely diced (1 tablespoon or so)
- 1/4 cup white vinegar
- 1/4 cup extra virgin olive oil, plus more for frying
- 1/2 cup fresh chopped basil
- 1/4 cup shredded parmesan (optional)
- 1 loaf of Italian bread
- salt and pepper to taste
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Instructions
- Wash tomatoes.
- Use coring tool to remove tomato cores. If you don’t have a coring tool simply use a paring knife.
- Cut tomatoes in half.
- Use your fingers to remove the guts and seeds of the tomatoes. Have a bowl or garbage can nearby to put all the tomato seeds, etc.
- Slice the tomatoes into strips and then dice them into small pieces. Put in a large bowl.
- Add the white vinegar to the tomatoes, plus salt and pepper to taste. Give it a good stir. Let tomatoes soak in the vinegar, salt and pepper for about 10 minutes. Do your other prep while this is happening.
- Dice your orange pepper.
- Finely dice half of one shallot.
- Dice your one large roasted red peppers (I used jarred for this).
- Add your diced orange pepper, shallot and roasted red pepper to the bowl with the tomatoes. Give it a good mixing here.
- Add extra virgin olive oil and mix thoroughly again. Season with more salt and pepper if you think it needs it.
- Slice your Italian bread into ½ to one inch slices (approximately).
- Wash your basil. You won’t need a whole bunch for this recipe. Pick out a bunch of basil leaves. Stack them on top of each other, roll them up like a cigae. Then thinly slice from one end to the other into think ribbons.
- Heat more olive oil in a pan on low to medium heat. You want enough olive oil to coat the bottom of your pan.
- Wait until the oil is nice and hot, then add your bread to the oil and let it cook for 2-3 minutes on each side. Watch it carefully – do not leave it unattended. It can burn quickly if you’re not careful.
- When the bread is finished it’s time to assemble! Spoon the bruschetta onto the bread slices. Top with the basil and a pinch of shredded parmesan cheese. Serve immediately.
Notes
- If you have leftover bruschetta mix, you can always use it on top of greens as well. Makes a delicious salad! Or just keep making crunchy bread a few days in a row and have it over and over again which is what I usually do!