Once in a while, my husband and I have dinner dates at home. We feed the children dinner and send them off to bed a little early so we can have some fun in the ………………….kitchen, of course! What were you thinkin’?
This tomato bruschetta is my husband’s specialty. Yup, he’s cute and he can cook. What can I say? I’m a lucky girl!
On these dinner dates at home, we do appetizers for dinner. In addition to bruschetta, we have smoked salmon, a cheese platter and some Italian deli meats. I think that finger foods are romantic too. Yes, there is fresh garlic in the bruschetta, but we’re both eating it so the smell cancels out!
Good tomato bruschetta must start with good tomatoes. So don’t skimp on that. Make sure they are plump and ripe. Fresh basil is of course a must as well. Since we’re going down this route, make sure you have good olive oil and balsamic vinegar too.
We have found a wonderful way to use the bruschetta leftovers too. The next morning, my hubby makes a cheese omelette and throws some of this on top. Pure genius and it gives a good kick to your breakfast.
6 roma tomatoes, chopped
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 garlic cloves, cut in half
Preheat the oven on broiler setting.
In a medium bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for at least 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer and drizzle some olive oil over them. Broil for 1 to 2 minutes, until slightly brown. Rub the cut side of the garlic on each slice of baguette.
Top the baguette with tomato mixture and enjoy!