Bruschetta made with prime summer tomatoes is absolutely out of this world. Put your feet up and enjoy this easy appetizer that can be made in advance and quickly prepped under the broiler.
Some people might argue that we live in the land of eternal summer. It’s true; the temps are mild in San Diego, particularly so this past year. But, we’ve got work and school and sports teams from August to June just like the rest of you.
It’s June and July when things notch down a bit. Our regular pursuits slow down and we have time to sit and enjoy the summer breeze. (Honestly: usually we get cooler, foggy days in summer, but so far June Gloom has stayed away. It’s only Day 3, though, so we’ll see.)
On the sunny days, however, I want to relax, throw something yummy on the barby,and sit with my hubby drinking a glass of wine and eating delicious appetizers while happy kids play.
That’s not too much to ask, is it?
This broiled bruschetta is similar to one that we get at a local Italian restaurant — and it’s perfect for one of those put-up-your-feet kind of evenings. Making it at home allows me to enjoy one of my favorite apps without the high price tag.
In fact, this delicious tomato concoction can be made for just pennies, making it score high as a good cheap eat. Use homegrown tomatoes and basil if you have them. Toss them with olive oil and garlic for a tasty twist to salsa. Then pile the mixture onto toasted bread, sprinkle it with shredded cheese, and broil for a few minutes. Delish!
I typically buy day-old bread from the grocery store to make this appetizer super economical. Using in-season tomatoes will help you further reduce the cost and spike the flavor.
This recipe is one of my absolute favorites. The kids gobble it down when my back is turned, so make lots!
It’s also part of my newest recipe collection Good Cheap Eats: Everyday Dinners and Fabulous Feasts for $10 or Less. Be sure to pre-order your copy of the book as most of the recipes will not available online. Consider this a sneak peek.
- 2 medium tomatoes diced
- 1 tablespoon chopped fresh basil
- 1 garlic clove minced
- 1 tablespoon olive oil
- salt and pepper
- 8 1/2-inch-thick slices bread from a small artisan loaf, toasted
- 1 cup shredded mozzarella cheese
- Preheat the broiler.
- In a medium-size bowl, combine the tomatoes, basil, and gar-lic. Drizzle with the olive oil and stir gently to coat. Season to taste with salt and pepper.
- Place the toasted bread slices on a baking sheet. Divide the tomato mixture among them. Top with the cheese.
- Broil until the cheese is bubbly, watching carefully so that it doesn’t burn.
- MAKE IT AHEAD: Store the tomato topping in the refrigerator for up to 1 day. Drain off any tomato juice that accumulates before spooning it onto the toasts.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.
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Can I just say…I’m so excited about your new book! Yay!
Thanks. Tell all your friends. 😉
I’m excited to try this recipe! I think I’m going to try it on the grill so I don’t have to heat up the house and to give it a nice smokey taste….our new thing is grilling bread!
THAT is a great idea! I wish I had thought of that!
This is one of my all-time favorite foods! I have never tried it broiled, though. Thanks for the suggestion – it’s always fun to try a new version of an old favorite.
Know it’s an old post . I just made a very similar dish for lunch. Substituted Gf bread , oregano and green onions for the basil and cheddar for the cheese.,and put in some left over roast turkey.
With some olives and watermelon on the side Was a great way to stretch a small GF loaf for a very hungry family . Will become a regular Sunday lunch for sure:)
Thankyou for the recipe inspiration. Can’t wait to try with Basil once the weather cools and we have had some much needed rain on the garden.
Sounds like a great adaptation. Thanks for sharing!