Mixed Tomatoes With Balsamic And Dill Bruschetta Recipes

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

TOMATO AND HAM BRUSCHETTA (RECIPE)

Steps:

• Using a fork and a sharp knife, cut the tomatoes into small chunks and place in a large mixing bowl.
• Chop the onion and parsley and add to the chopped tomato mixture.
• Add the rest of the ingredients (except the ham) and mix in.
• Place in the fridge for around 10 minutes.
• Lay out the toasted bread on a baking sheet.
• Start preheating the oven at at 375°F (190°C).
• Gently scoop out the tomato mixture onto each piece of bread.
• Top off each piece of bread with a small piece of ham.
• (Optional) Place the baking sheet in a preheated oven for 5 minutes at 375°F (190°C).
• Serve while warm or room temperature.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.