I’m a tomato-loving girl in the summer. Tomato sandwiches, tomato and basil salads, homemade salsa and bruschetta. Yes, please. If you’re like me and can’t get enough juicy tomatoes in the summer, you’ll love this recipe for easy bruschetta. Try serving it at your next summer party. It’ll be a crowd-pleaser for sure.
gluten-free French bread or rolls, sliced
1 tablespoon garlic, minced
4 tablespoons olive oil, plus additional for pan
3 cups diced roma tomatoes
½ cup sliced fresh basil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon black pepper
Directions for the Bruschetta:
1. Combine the garlic, 4 tablespoons olive oil, tomatoes, basil, vinegar, salt and pepper in a medium bowl. Place in the fridge until the bread is ready to serve.
2. Heat a large skillet over medium heat with a light layer of olive oil. Place the sliced bread into the pan in batches, cooking until golden brown and crispy (about 4 minutes on each side). You may have to keep adding olive oil during the cooking process because the bread will soak it up. Enjoy!