Summer Tomato Bruschetta

Summer Tomato Bruschetta
8 Servings
Adapted from The Silver Palate

Ingredients Amount
Roma tomatoes, cut into bite size chunks 12
Garlic, minced 2 Tblsp.
Shallots, minced 2 Tblsp.
Fresh basil leaves, roughly chopped 1 cup
Olive Oil 1 – 2 Tblsp.
Balsamic Vinegar 1 Tblsp.
Kosher salt & fresh ground black pepper to taste
Garlic clove, cut in half 1 large
Artisan bread slices, cut 1/2 inch thick 8 slices
Optional:  mozzarella balls-cut in half, or fresh beets are a great addition to this as well 8 slices


Cut the tomatoes into bite size pieces (about 1/4 – 1/2 inch) and place in a bowl.  Toss with the minced garlic and minced shallots.  Chop the basil coarsely and add to the tomatoes, along with the lemon juice, olive oil, & balsamic vinegar.  Season to taste with salt & pepper.

Toast the artisan bread slices and rub the cut garlic over the top.

Place the bruschetta on a platter and place bread around it so your guests can serve themselves.  Enjoy!