Jersey Tomato Bruschetta | Recipe



Jersey Tomato Bruschetta

  • 4 large Jersey Fresh tomatoes
  • 1/4 red onion, finely chopped
  • ¼ cup fresh basil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Multigrain baguette bread


  1. Cut bread into ½ inch thick slices. Lay bread slices on a baking sheet and broil until crisp on top. Flip bread over and broil until crisp so both sides are crispy.


Grown Locally by New Jersey Farmers

Grown Locally by New Jersey Farmers

  1. Brush both sides of baguette with olive oil and place on heated grill.  Grill 1-2 minutes per side until crispy.
  2. Dice tomatoes and put in colander for juices to drain.
  3. Mince garlic and onion and put in bowl. Finely chop basil or cut with scissors.
  4. Add basil and tomatoes to bowl with garlic and onion. Add salt, pepper, olive oil and balsamic vinegar. Toss until oil and vinegar are dispersed throughout vegetable blend.
  5. Place spoonful of bruschetta on top of your crispy bread.   Serve at room temperature


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