Tomato Bruschetta

Written by Published on in Appetizers, Fish, Meal Boards, Side Dishes, Vegetarian
Jump to Recipe Print Recipe

There’s nothing more fragrant than a fresh garden tomato. If you’ve never been privy to this incredible aroma, you must find a garden this summer! Tomatoes encompass the Italian palate whether they’re in sauce, diced, sliced or whole. We have made this incredible bruschetta to highlight the tomato. Pairing it with wine vinegar drenched onions, garlic and basil; this bruschetta will become a family favorite.

Such an unbelievably aromatic and delicious recipe, it’s incredibly easy to make! The other bonus? You can make it ahead. The longer bruschetta sits, the yummier it is!

Simply begin by dicing up the onions and letting them marinade with the white wine vinegar. While these are soaking, you can prep the other ingredients.

Alright, once everything is diced, minced, chopped and marinating, combine everything in a medium mixing bowl.

Everything combined, give it a good, gentle stir. We suggest leaving the wine vinegar in until ready to serve. This gives the entire bruschetta such an amazing end result. Your taste buds will thank you. Serve with your favorite gluten-free crackers or toasted gluten-free bread…or…check back later this week and find the recipe to our amazing gluten-free baked crackers shown below!

Tomato Bruschetta
Print

Tomato Bruschetta

Recipe by cutcookingCourse: Meal boardsCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

15

minutes

This tomato bruschetta is sure to become a crowd favorite. A traditional Italian recipe, we’ve incorporated the addition of maple syrup and white wine vinegar. This combination is the perfect balance to taming the raw onion and garlic, and enhancing the flavorous tomato.

Ingredients

  • 4 cups diced tomato

  • 1 cup red onion, diced small

  • 5 cloves garlic, minced

  • 1/2 cup basil, chopped

  • 1 tbsp maple syrup

  • approximately 1 cup white wine vinegar, enough to cover the diced onions

Directions

  • Dice red onions small.
  • Completely cover red onions with white wine vinegar to soak and marinate.
  • Dice tomato, mince garlic, chop basil.
  • Combine all ingredients into bowl including the maple syrup and wine vinegar marinating onions. Stir gently.
  • Strain vinegar from bruschetta before serving.
  • Serve with gluten-free crackers or toasted bread. Amare!
    Stacey and Meg