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Bruschetta

Bruschetta

Fresh Brushetta is one of my favorite ways to enjoy good fresh summer tomatoes, basil, and garlic. Toasted French bread with a chunky tomato sauce served on top.

This is one of those recipes that I actually struggle to give the quantities of the different ingredients. I normally just assemble the ingredients and toss them together without following a recipe. Feel free to add or delete more or less of any ingredient as you see fit. I doubt this recipe would be enough for a whole loaf of French bread so you may want to double it if you are serving several people. 2-3 medium tomatoes’ (diced or chopped) *I have used cherry tomatoes’ at times.

2 cloves of garlic (chopped or minced)

¼ cup of virgin olive oil

3-4 Tablespoons of balsamic vinegar

Salt and pepper

Fresh Basil leaves (chopped or julienned)

Grated Parmesan cheese (optional)

1 Loaf of French bread or baguette

Combine tomatoes’, garlic, olive oil, vinegar, salt and pepper. Allow to marinate for about a half hour or so while you are preparing the bread. Slice the bread on an angle, brush one side with melted butter, broil, grill, or toast both sides until brown. Top each slice with the tomato marinade, fresh basil, and parmesan cheese (opt). Best if served right away before the bread gets soggy. Enjoy.

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