As you may or may have not noticed, I have recently started posting more cooking recipes for you guys. There is a simple reason to why this is so, I actually spend a little more time in the kitchen nowadays than before. So last time I shared the Mexico street corn recipe, today it is going to be this tomato and basil Bruschetta recipe.

It is the perfect recipe for the end of Summer, when your garden is choke full of fresh ingredients. Here’s a fun fact, did you know that the Bruschetta as we know it originated from Italy. The great thing about this recipe is you can use many different toppings. The most common toppings are tomato, vegetables, beans, cured meat, cheese, garlic, and basil.

Here’s What You’ll Need:

• plum tomatoes
• garlic cloves
• virgin oil
• balsamic vinegar
• basil leaves
• kosher salt
• ground black pepper
• French or Italian bread
• water
• large stockpot
• slotted spoon
• knife
• medium bowl
• bread knife

The tomatoes need to be blanched for at least a minute before use. The only exception is cherry tomatoes which you can just cut into quarters and use without blanching. Cut your tomatoes into quarters too and remove most of the seeds inside. For the bread, preheat your oven to 450 degrees F, and use the top shelf.

All the ingredients, including the tomatoes have to be chopped up finely after which you mix in the extra virgin oil and the balsamic vinegar. Cut your bread into half an inch slices, and brush one side with olive oil. Place the slices onto a baking sheet with the olive oil side facing down. Toast the bread for up to 6 minutes, its ready when the sides are lightly browned. Remove from the oven and serve. Pretty simple huh? Here are 8 delicious bruschetta recipes, to inspire you.

You can follow step by step directions on the Simply Recipes blog, here…

Bruschetta with Tomato and Basil

You can watch the video below on how to make Italian bruschetta…

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