Bruschetta With Tomatoes And Basil
24 large cherry tomatoes -- quartered
2 cloves garlic -- minced
1/2 medium onion -- minced
1/4 cup basil leaves -- chopped
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon Italian seasoning
3 tablespoons olive oil
8 each stuffed olives -- chopped
1/2 teaspoon fresh ground pepper
In large bowl, toss together tomatoes, garlic, onion, basil, olives, vinegar, sugar, Italian seasoning and olive oil.
Add salt and pepper.
Set aside in refrigerator to marinade for at least 1 hour.
Cut the bread in thin slices, arrange on an baking sheet, and brush each slice amply with olive oil.
Bake at 375 degrees until the degree of crunch you want.
Transfer to plate, top with tomato mixture, and serve.
You may use Roma tomatoes instead of cherry tomatoes.
You can also add your favorite shredded cheese too.
Use Tuscan or Asiago bread if available.
Pairs Well With
I make a loaf of Tuscan bread every week and it really makes a great toast for the Bruschetta.