- 1 big vine ripe summer tomato
- 8–12 big basil leaves
- olive oil
- balsamic vinegar
- fresh baguettes
- butter, softened OR additional olive oil for brushing
- fresh mozzarella, optional
- Place a dark cookie sheet in a 400 F. degree oven.
- While the oven is heating finely dice tomato and chop basil. Combine in a small bowl. Add a good swirl of olive oil (1-2 tablespoons) and some balsamic vinegar (2-3 tablespoons) and salt and pepper to taste. Stir to combine.
- Slice baguettes to 1/4 inch thick and butter one side or brush it with olive oil.
- Place bread, butter side DOWN, on the hot pan and place back in the hot oven until lightly toasted.
- Pull out of the oven and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on, and return to oven until cheese gets melted. If you aren’t doing cheese, take out the toast. Let it cool slightly and then top it with the tomato mixture.
- Dip extra bread in the juice puddled in the bottom of the bowl.
- If you’d like to make the little toasts into garlic bread before serving (a delicious option!) peel a clove of garlic. Rub the fresh garlic on the crusty side of each toast before serving. So easy and so much flavor.
- If you want to make this as an appetizer be sure to not add the tomato mixture until just before serving as it makes the toasts soggy quickly.
- Category: appetizer, side
- Method: bake
- Cuisine: American
Keywords: Summer Tomato Bruschetta, appetizer, side, tomatoes