This simple topping for toasted bread sings of lazy summer afternoons. Traditional tomato and basil bruschetta is always a hit at any gathering or works wonderfully as a topping for grilled meat.
Every time I make this bruschetta mix for family or friends it’s a hit. The recipe originally came from my mum who assures me that the secret is adding the teaspoon of honey which balances the flavours and helps to cut through the acidity. A good balsamic vinegar and extra virgin olive oil will also give you the best results. This recipe is about simple quality ingredients.
Traditional Tomato & Basil Bruschetta
- 250g mini Roma tomatoes deseeded and roughly chopped
- 1 Tb quality balsamic vinegar
- 1/2 clove garlic crushed
- 1 tsp honey
- 3 Tb extra virgin olive oil
- 1 Tb finely chopped Spanish onion
- 1 heaped Tb fresh chopped basil leaves
- salt and pepper to taste
- In a bowl mix balsamic, garlic, and honey together.
- Add chopped, deseeded tomatoes and coat in the balsamic mix.
- Add remaining ingredients: olive oil, Spanish onion, basil and salt and pepper to taste.
- Serve with grilled or toasted bread such as ciabatta.
- Try with some fresh mozzarella or baby bocconcini thrown in.
- Enjoy traditional tomato and basil bruschetta on the day you make it for best flavour. The tomato will begin to go soggy after a day or so.
- Balsamic vinegar is graded using leaves. The more leaves, the better the quality. Four leaves indicate a slightly sweet, syrupy and full flavoured balsamic.
- Use more tomatoes if you prefer a milder bruschetta.
If you have enjoyed this recipe or have any suggestions, I’d love to hear from you. Just comment below. You can also follow Carly’s Recipe on Instagram @carlysrecipe