You saw this in my bread recipe.
It’s all I eat all summer. I have very little to say about this bruschetta recipe. It’s delicious. Garlicy. Summery. Balsamic vinegary. All of the best things. You can make it in less than five minutes and pair it with bread and wine and a porch. In this recipe, I used fresh frozen basil from a brand called Dorot that sells trays of cubed herbs. My boss picked up a container for me from Trader Joes, and I have used it to add that uniquely summer taste to everything from scrambled eggs to spaghetti.
Makes 2-3 Servings
1 large tomato, chopped
1/2 clove garlic, diced
1/2 cube Dorot basil, or a small handful fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
In a medium bowl, combine the tomato, garlic, basil, olive oil, vinegar, salt, and pepper. Stir until wholly combined. Set aside at room temperature for at least 15 minutes – time allows the flavors to blend – before eating.