Enjoy this simple Italian appetizer with your home grown tomatoes and fresh basil. This is an easy throwback recipe from the 2003 Kansas Wheat Commission Recipe booklet. Cindy Falk in the Kansas Wheat test kitchen used flavorful, ripe tomatoes from her garden and selected a loaf of multigrain French bread. Bruschetta also is a great way to use leftover bread.
Plus, eating tomatoes, is a great thing because they are loaded with health properties. Tomatoes are an excellent source of vitamin C and vitamin K. And are also a very good source of potassium, copper, dietary fiber, vitamin A (in the form of beta-carotene), folate, vitamin E, and phosphorus.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 12
Baking Temp 425 F
Equipment
Medium bowl
Baking sheet
Ingredients
3largeripe tomatoes, chopped
1/2tablespoonolive oil
3tablespoonchopped fresh basil
1teaspoonminced garlic
¼teaspoonsea salt
Instructions
Make the topping
In medium bowl, combine tomatoes, oil, basil, garlic and salt. Cover; let marinate at least 4 hours. Do not refrigerate because the tomatoes will lose their flavor.
Serve
When ready to serve, preheat oven to 425°F. Diagonally slice bread about ½-inch thick and place on baking sheet. Toast each side about 5 minutes.
Use a slotted spoon to layer on tomato mixture onto the toasted bread. Arrange on serving plate and serve immediately.
Want more great recipes? Check out this One-Pot Italian Soup! Or want to learn more about where your food comes from? Watch this video about the Knopf Family Farms!