Fresh Tomato Bruschetta

This post is gonna be a bit sentimental. I apologize, but going to weddings does that do me. I’m freshly back from a trip to North Carolina to see Chase’s step-brother get married, and am exhausted and happy from an amazing weekend.

A lot happened in just one day:

I saw my future brother-in-law smile more times than I’ve seen in the 5 years I’ve known him.

I ate more wedding cake than I did actual food. Don’t tell my mother.

I saw my future father-in-law cry. Twice.

I did the Cupid Shuffle. It happens.

I saw two awesome people become one beautiful couple.

Stop rolling your eyes, I told you this was a sentimental post. I tried to warn you.

As long as we’re talking about perfect combinations, lets touch on bruschetta for a second. See, I don’t really like raw tomatoes. And by that I mean that I never eat them. I have finally  reached the point that I don’t freak out when my salad shows up with diced tomatoes on it, but I still have to pick each piece off and place it on a separate plate away from the food I actually want to eat. Basically, I just think raw tomatoes are gross. However, I will eat them by the bucketful if they are marinated in oil, vinegar, basil and parmesan cheese. These ingredients were made for each other, they are the perfect marriage of awesomeness.

It might sound weird to tell someone that their marriage is as perfect as  tomatoes and balsamic vinegar, but I honestly think that it’s one of the highest compliments you can give. I can only hope that my marriage is as successful as that delicious pair.

Fresh Tomato Bruschetta

Print this recipe!

I used tomatoes that my neighbor had growing in his garden, but any tomato will work with this recipe, just make sure you have enough to equal the amount that 3 regular tomatoes would be. It is an absolute must that your tomatoes be fresh and ripe since they are the star ingredient. You can toast your bread slices, but grilling is even better if possible.

3 medium size tomatoes
1 tablespoon extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 heaping tablespoon minced basil
1 medium garlic clove, minced
Grated parmesan cheese
One French baguette, sliced and toasted

Quarter the tomatoes and remove all the seeds. Dice the tomatoe and mix in a bowl with the olive oil, vinegar, basil and garlic. Allow to marinate for at least 30 minutes, but a full hour is even better.

Spoon the tomato mixture over the toasted bread, and sprinkle with parmesan cheese.Spoon the tomato mixture over the toasted bread, and sprinkle with parmesan cheese.

Tagged as: Basil, Cheese, Tomato