Loving my veggie garden this year because with all of the rain – comes a huge harvest of tomatoes! For Labor Day weekend, I made a few different recipes using tomatoes. Bruschetta was at the top of my list! So easy to make and you don’t need plum tomatoes. I used the large juicy big boy-type tomatoes!
Slice a baguette thin and place on a cookie sheet in one layer. Place under a hot broiler for just a minute or two until they start to brown. Flip to the other side and repeat.
When they come out of the oven, drizzle with olive oil and rub the top surface with a sliced garlic clove.
Using 3 or 4 large tomatoes, slice a tomato side ways (so that the top half of the tomato has the vine) and squeeze the juice and seeds over the kitchen sink. Repeat with the bottom half to remove seeds.
Dice the tomatoes, drizzle with olive oil, S&P to taste.
Fresh basil! Pull 10-12 fresh basil leaves, roll them up together and slice thin. Add to the tomato mixture and stir.
Scoop the tomato mixture on each toasted baguette slice.
A fresh tomato appetizer perfect for late summer. Ready to serve or transport to a party!
Sweet Stackers are reusable, stackable trays that insert into a container your already own. The classic Tupperware 9×9 inch container and 8×8 inch Sweet Stackers tray set is pictured. Two layers of bruschetta in one container without a soggy mess. Ready to transport to a party or picnic!