This simple tomato bruschetta comes together quickly and easily. It’s economical and delicious, the perfect combination for your next company meal.
So, bruschetta is probably one of my favorite appetizers to make. It’s like the Italian cousin of Mexico’s salsa. Only it’s cheaper to make and just as tasty. Plus, it goes nicely with red wine. (Salsa does not go well with red wine — in case you were wondering.)
When we were in France back in October — oh, that seems sooo long ago — I made an easy tomato bruschetta that we continue to make quite often now that we’re home. This is a super economical appetizer that looks like a million bucks. It makes use of simple ingredients and comes together quickly.
While we were traveling from Paris to Collioure and back again, I purchased groceries that were easy to transport and snack on, such as grape tomatoes. In winter time, even in California, grape tomatoes are a regular purchase. They tend to stay fresh longer than larger tomatoes and they taste way better than other varieties in the winter. I don’t know why this is, but it’s true.
Typically, I wouldn’t post a fresh tomato recipe in December, but when you buy grape or cherry tomatoes, this recipe works pretty much all year long, which is an awesome thing.
The only other things you need for this? Good quality olive oil, red wine vinegar, sea salt, fresh black pepper, and of course, my favorite herb blend of the year, Herbes de Provence. Make up a batch of that herb blend and you will be a happy camper. Make a batch of this bruschetta and you will be happy whether you camp or not.
We enjoyed this throughout France as a first course. Unlike typical bruschetta I didn’t toast the baguette or rub it with garlic. We found the bread, herb, tomato combination to be more than amazing.
The mixture is also excellent on salads or in sandwiches, so go crazy with it and let me know what else it’s good on.
Tomato Bruschetta with Herbes de Provence
- 1 10.5-ounce package grape tomatoes you can use larger tomatoes as well
- 1 tbsp olive oil
- 1 1/2 tsp red wine vinegar
- 1/2 tsp herbes de Provence
- black pepper
- 1 French baguette sliced
- Chop the tomatoes into small pieces. Place in a bowl and drizzle with olive oil and vinegar. Add the herbes de provence and season to taste with salt and pepper. Toss gently.
- Serve the tomato mixture with the fresh baguette slices.