Although this easy homemade bruschetta is best known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta, over potatoes, with rice or eggs!
Easy Homemade Bruschetta
- 1 pint cherry tomatoes
- ⅓ cup fresh basil
- 4 cloves garlic, minced (4 tsp)
- 1 tbsp balsamic reduction
- ½ tsp salt
- ½ tsp black pepper
- Cut the cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop the basil.
- Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
- Serve immediately or refrigerate for up to 3 days.
- Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em…just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!
Suggestion: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!