Cassie’s Ruminations

Tomato Bruschetta

This is a quick and refreshing summer appetizer. I made some beer bread this evening and made the tomato bruschetta topping on a whim since I had a couple nice heirloom tomatoes to use.

Tomato Bruschetta
Serves 8 as an appetizer

1 pound of ripe tomatoes
6 leaves fresh basil
¼ tsp kosher salt
¼ tsp black pepper

Dice the tomatoes and pour with all juices into a bowl. Chiffonade the basil (roll the leaves up into a tube and cut crosswise to make thin strips). Stir into the tomatoes with the salt and pepper. Let rest for 15 minutes for the flavors to meld. Serve over bread.