Tomato Basil Bruschetta
I'm honestly a little ashamed to realize that it's already August and this is my first tomato recipe that I've posted on the blog. It took me a while, but I've finally come around to realize the magic that is tomatoes during peak summer seasons so it is only fair that I spread the gospel of tomatoes with you all.
So this recipe is literally the quickest and most satisfying thing you will ever make, and it is my favorite summer breakfast. While I lived in Spain, I practically lived off of pan con tomate (bread with tomatoes), which is just blended or diced tomatoes, topped with olive oil and salt. Don't get me wrong, I absolutely love this combination and I don't think I'd ever grow tired of that meal, but adding some garlic, vinegar and basil is just next level goodness.
But while we're on the topic of Spain, let's discuss olive oil. Because I've also come to learn that olive oil is NOT just something you cook with to make food not stick to the pan. Living in Spain really gave me an appreciation for olive oil and has turned me into somewhat of an EVOO snob. I personally believe that Spain has some of the best olive oil in the world, so if you can get your hands on some olive oil that is made in Spain, or at the very least somewhere in the Mediterranean, go for it. And do NOT buy olive oil that is packed in plastic bottles. Go for glass or tinned bottles.
Anyway, thanks for reading my little (and slightly aggressive) rant. If you have any questions or comments about olive oil, leave them in the comments below. Or message me on Instagram, @meatlessinnewyork. And if you make this recipe, take a picture and send it to me! I love seeing your photos.
- 1 medium tomato (about 1 cup), diced (preferably heirloom, if available)
- 1-2 cloves garlic, minced
- 1 tbs fresh basil
- 1 tbs balsamic vineger
- 3 tbs extra virgin olive oil
- salt and pepper (to taste)
- Add diced tomatoes, minced garlic and chopped basil to a small bowl. Combine with balsamic, olive oil and mix well. Add salt and pepper to taste.
- Serve immediately over toasted bread, or leave in the fridge to for a while for the flavors to combine. My favorite way to eat this is over some focaccia bread which I slice, drizzle in olive oil and toast in a panini maker.