Bruschetta by The Gourmet Exchange
Bruschetta by The Gourmet Exchange



April 29, 2015

A classic spread for toast or garlic bread.

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 10 - 12 Servings


3 lb vine ripened or plum tomatoes, tips cut, sliced in half, seeds and pulp removed

1 tsp kosher salt

1 medium red onion, between 4 and 4.5 oz, diced

8 oz fresh basil leaves, rinsed lightly under cold water and patted dry (it’s ok if they’re a bit damp), finely chopped

1 ½ Tbsp white balsamic vinegar


Add tomatoes to a non-reactive bowl, and toss lightly with 1 tsp kosher salt. Add red onion and basil, mix to combine, then add the white balsamic toss several times. Store in an airtight container and refrigerate until ready to use.

The bruschetta should keep at least 10 days, refrigerated in an airtight container.

For a better presentation, cut a thin slice from the top of each tomato and discard, then slice in half and remove the pulp and the seeds. Slice into strips, then cut crosswise into smaller cubes.
Serve over Buttery Garlic Bread


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