Classic Summer Tomato Bruschetta

Summer tomatoes- bursting with flavor, are swirled up with sweet onions, garlic, and olive oil and piled on top of crunchy crostini. This classic summer tomato bruschetta is the perfect summer appetizer or lunch. Glass of wine in hand, this is the best summer recipe.

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Enameled Cast Iron Skillet | Farmhouse Plates

SUMMER TOMATO & GARLIC BRUSCHETTA

This is a simple recipe. I have made it so many times over the years that I really just throw everything together. This is forgiving...so you can do that too. The basics of this dish are fresh tomatoes, garlic, onions, and olive oil piled on top of crusty crostini. This is my favorite summer food and I am always here for Italian food. Always.

Did I tell you I lived in Italy for a long time? I did...I went to boarding school in Rome. Are you wondering what I spent my allowance on? I know you are.

Tomato sandwiches from a local Trattoria. Surprise/No Surprise!

THIS IS YOUR NEW GO-TO SUMMER APPETIZER:

• It takes 20 minutes or less start to finish.
• Everyone will love this; kids/adults, you are everyone's new favorite summer chef.
• This is budget friendly but makes you feel like you are at a restaurant.
• Pair it with marinated olives, fresh mozzarella cheese, and dry salame (Columbus is the most authentic)

WHAT INGREDIENTS DO I NEED FOR THIS CLASSIC BRUSCHETTA

• Half of a long baguette: Day old is fine, two days old is fine. It's important that it is a nice, quality, artisan baguette.
• Fresh tomatoes: Only fresh tomatoes will do here.
• Onions: I used sweet onions.
• Garlic: Fresh garlic, mince it yourself, it only takes a minute. Or a garlic press works nicely.
• Olive oil: High quality extra virgin, choose the darkest you can find.
• Salt: All the flave.
• Crushed red pepper: Optional and not in this recipe. If you like it spicy (me), throw in a pinch.

HOW DO I MAKE BRUSCHETTA?

Microplane Zester | Farmhouse Plates

1. Preheat oven to 375°.
2. Place baguette slices in a single layer and drizzle with olive oil, sprinkle with sea salt. Bake 10 minutes, until the crust is crunchy and the centers are lightly toasted.
3. Heat olive oil in a skillet over medium heat, until warm but not shimmering or smoking.
4. Add onions and garlic, sautéing until translucent, 3-5 minutes.
5. Add fresh tomatoes and salt, stirring frequently until tomatoes become soft, 3-5 minutes.
6. Spoon tomato mixture over toast and grate fresh parmesan cheese on top. Garnish with basil or parsley.

THIS GOES GREAT WITH:

• Asiago Roasted Asparagus
• Herb Smothered Garlic Butter Salmon
• 30 Minute Sheet Pan Pesto Chicken
• Red Wine And Whiskey Boozy Berry Sangria
• 15 Minute Air Fryer Chicken Parmesan

Hey- you’ve made it this far, and now we’re BFF’s.  If you make this recipe, I would love for you to give it a star rating below (scroll to the comments).  Make sure you follow me on Instagram, Pinterest, and Facebook too!

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