I have shared with you before that my friend Terri Hall is an AMAZING cook! I just love to cook with her because I always learn something new. On Saturday, she came over and made her famous bruschetta. I cannot even begin to tell you how delicious and easy this appetizer is.
Terri has an incredible repertoire of recipes, and she has a photo album on her Facebook page dedicated to pictures of her insanely beautiful and exotic meals. I wish she would start a blog so that all of you out there could enjoy her cuisine. I feel extremely lucky that we are friends.
Don’t delay in making this bruschetta! It is fabulous!
*Chef’s note: If you make this bruschetta in the winter, use red and yellow cherry tomatoes. They have the best flavor in the winter.
From start to finish, this recipe will take approximately 20 minutes.
Beefsteak, Heirloom, and/or cherry tomatoes (yellow and red) cut into bite-sized chunks
2 tbsp balsamic vinegar
Kosher salt to taste
1-2 cloves freshly grated garlic
Fresh basil leaves cut into ribbons
Fresh bread of choice cut into long strips
Mix tomatoes, garlic, salt, and balsamic in a medium bowl; set aside for 10 minutes.
Cut bread into strips and drizzle with olive oil; sprinkle garlic salt to taste.
Broil until golden brown.
Top with tomato mixture and ribbons of basil.