Tomato Bruschetta flavors are fresh and memorable. It is not only great on little crostini toasts but it is also great as a dip. Naturally gluten-free too!
One of my nieces thinks that Homemade Tomato Bruschetta belongs to her. I don’t know why. She is well mannered and always thinks of others.
But when a bowl of this bruschetta gets set on the table along with little crostini toasts she sits up as tall as she can lean forward and even pulls the bowl a little closer to herself.
She cracks me up and I just want her to get all she can.
If you have fresh tomatoes out of your garden, a great sale at the store or a wonderful nearby farmer’s market then, please, load up on tomatoes and make this delicious tomato bruschetta.
It is fresh, loaded with flavor and only takes a few minutes.
One of the beauties of the bruschetta is that you chop the tomatoes very fine. You could go with bigger chunks too.
It would taste just as good but the little pieces give it a unique and updated look. Also, they spread very nicely on the little toasts.
Shallots vs. Onions
Shallots and onions (garlic too) are all members of the allium family. They all grow underground, shoot up straight ‘stems’ and blossom on the very tip of the stem. The beautiful bulbs are under the soil.
They are larger than garlic and smaller than onions although some of them grow pretty big. Shallots have a coppery colored skin that, when skinned. has a pinkish hue at each inside layer.
As for taste, shallots are sweeter and more potent than onions. They also have a little bit of a hint of garlic taste too. In this recipe, it really adds to the flavor of the raw veggies combination.
Tomato Bruschetta is Versatile!
Do you know what else is a great way to use this bruschetta? As a dip! The little bit of balsamic really adds a nice flavor and it goes great with any chips you like.
I especially like tortilla chips and pita chips. Scoop it up with celery for a very healthy snack. Your company will love it too.
I haven’t tried the dip with my niece yet but she loves vegetables so chips or celery will make her very happy.
Her dad was scooping it up just last night with corn tortilla chips so I am thinking it’s a go for the whole family. I think I will double the quantity next time. We all want more!
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Garden Tomato Bruschetta
Ingredients
- 6 cups tomatoes roma, finely chopped to equal about 2
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 cloves garlic finely chopped
- 1 cup shallot finely chopped equals about 1/4
- 1/8 cup extra virgin olive oil
- 1 Tablespoon Balsamic Vinegar
Instructions
- So easy - Put all the ingredients in a bowl and mix well.
- Put in the fridge overnight. This is great for letting the flavors meld.
Nutrition
Now for a bruschetta that is completely different but equally tasty. Mushroom Bruschetta!
Ginny McMeans says
January 2, 2018 at 9:47 amYou can if you’re not going to use it as bruschetta again. It will take away from the freshness. You can use it for sauces or in soups and stews though.
Joann says
January 2, 2018 at 7:07 amCan bruschetta be frozen
Amy @ The Cook Report says
August 31, 2017 at 1:16 pmI absolutely love bruschetta! It’s so summery and light