Bruschetta is always a hit as an appetizer, and even better when made from homegrown tomatoes. It’s really easy and delicious. Give it a try!
![](https://burgeonandbloomco.com/wp-content/uploads/2024/06/b2_900px.jpeg?w=900)
![](https://burgeonandbloomco.com/wp-content/uploads/2024/06/b1_900px.jpeg?w=900)
GARDEN FRESH BRUSCHETTA
INGREDIENTS
- 1 1/2 cups finely chopped fresh tomatoes
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp minced garlic
- 3 Tbsp chopped basil
- salt and pepper to taste
- 1 baguette or ciabatta bread
DIRECTIONS
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Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Add salt and pepper to taste.
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Refrigerate for 15 minutes in order for the flavors to marinate.
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Preheat oven to 425°F. Line a baking sheet with foil and set aside.
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Cut the bread into 1/2 inch slices. Brush olive oil on the top and bake until lightly toasted, about 3 minutes.
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Top with bruschetta and serve immediately.
![](https://burgeonandbloomco.com/wp-content/uploads/2024/06/bruschetta3_900px.jpeg?w=900)
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