I don’t like tomatoes. Raw, I mean. I never really have – though I’m able to tolerate them much more now than I did when I was younger.
So WHY do I love this so much?! I don’t know. Maybe there’s some sort of magical process that happens when balsamic vinegar and garlic meet raw tomatoes. Some sort of voodoo alchemy that turns something I otherwise can’t stand into something I can’t get enough of!
This, really, is all the endorsement you need about how amazing this recipe is. If even tomato-hating me likes it you know it’s good!! It’s good on top of buttery toast (like I’m about to show you.) It’s good on top of chicken for Bruschetta Chicken. It’s good with chunks of fresh mozzarella mixed in as a salad. You can take this as a starting point and use your imagination about it!
This is what you do.
Take some olive oil and drizzle it around a pan. Like 3 Tbsp or so.
And add in about 5 minced garlic cloves and cook them until they just start to turn golden.
Now pour the garlic together with EVERY SINGLE DROP of that garlicky olive oil in a bowl.
Chop up some red onion and tomatoes. This can be cherry tomatoes cut in half, or larger tomatoes cut into chunks. I found these gorgeous yellow and red babies at the farmer’s market, so that’s what I used. Dump them in the bowl and stir around.
Chop up plenty of fresh basil and stick it in. Mmmmm! Fresh basil is the bomb.
Sprinkle in some salt and pepper, and then drizzle in some balsamic vinegar.
Now you taste. Does it need more vinegar? More basil, salt, or pepper? Add it in!
As I said above, you can use this in lots of different ways, not just traditional bruschetta. Use your imagination! But if you’re wanting bruschetta, this is what you do to make it miraculous.
Get a loaf of bakery bread. For this diet it will have to be a whole grain bread. I haven’t had luck with finding 100% whole wheat breads at the bakery that I like, so I usually compromise and buy one that has whole wheat as the first ingredient, but also has white flour. This seems to work fine for me as long as I don’t overdo it. You have to be the judge of what works for your body!
Slice it up. Then melt several Tbsp of butter in a pan. Preferably the same pan you used to cook up the garlic so that you can take advantage of all that garlic goodness!
Then stick the bread in the pan and cook until nice and golden brown. Flip it over and toast the other side too. (Though the second side won’t be as golden since most of the butter was soaked up by the first side.)
Spoon the tomatoes on top and devour. It’s messy. I’d advise you not do this in front of people you’re trying to impress.
- 2 pints cherry tomatoes (or equivalent amount of larger tomatoes), chopped
- small red onion, chopped
- 5 cloves garlic
- about 3 Tbsp olive oil
- about 4 Tbsp balsamic vinegar
- about 15 leaves fresh basil, chopped
- salt and pepper to taste
- Loaf of whole-grain bakery bread
- Heat olive oil in a large pan and add in the garlic. Stir and cook until the garlic just begins to turn golden. Pour into a large heat-safe bowl.
- Add chopped tomatoes, onion, and basil into the bowl and mix.
- Drizzle in the balsamic vinegar and add salt and pepper to taste.
- Taste it and adjust ingredients as you want.
- Melt about 3 Tbsp butter, or enough to generously coat the bottom of the pan, in the same pan in which you cooked the garlic.
- Place as many slices of bread as will fit in the pan and cook until golden. Flip and cook until toasted on the opposite side. Repeat until all the bread you need is done.
- Alternatively, you can serve this topping on top of grilled/sauteed chicken, or add in chunks of fresh mozzarella and eat as a salad!