Bruschetta

There’s nothing quite like fresh tomatoes, garlic, and basil, topped with a sprinkle of salt and pepper and a spritz of oil and vinegar. It goes well on pasta, a sliced baguette, or even by the spoonful. The greatest part is that aside from chopping the tomatoes, it’s easy to prepare and always a winning dish. It took me a while to warm up to raw tomatoes, but once I did I discovered the powerful tang and sweet splash they exude, especially when mixed with the spiciness of garlic and the bold flavor of basil. The balsamic tops off the taste as it dances with the olive oil to create a beautiful blend of olivey bliss.

I have a weakness for adding an extra pinch of salt to help boost the flavors, but in reality you can create this dish with minimal salt and minimal olive oil, creating an appetizer that is healthy and satisfying. If you’re looking to avoid the bread, try using raw slices of zucchini or pita chips.

5 medium tomatoes, chopped and seeded

3 cloves of garlic, minced

1/4-1/2 cup of basil, chopped

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Combine all ingredients in a mixing bowl, making sure olive oil and vinegar is evenly distributed.

If possible, refrigerate for at least 5-10 minutes before serving.

*Note- this recipe serves about 3 people as an appetizer. To make more, increase portions using same ratios.