Cherry Tomatoes Marinated With Basil on Bruschetta
A winning summertime combination—basil, chives, and tomatoes—on toasted garlic bread. For small appetizers you can slice the baguette into rounds; for lunch, allow two per person. Imported olives make a nice accompaniment.
Ingredients
- 1 pint cherry or pear-shaped tomatoes, quartered lengthwise and halved crosswise
- 4 tablespoons olive oil (about)
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- ¼ cup chopped chives (common or garlic)
- salt
- freshly ground pepper
- 1 long baguette or loaf of country-style bread
- 1–2 clove garlic, peeled (for rubbing toasts)
- 1 cup basil leaves, cut into chiffonade
- ½ cup crumbled feta cheese (optional)
Instructions
- Combine tomatoes with 2 Tbsp olive oil, balsamic vinegar, minced garlic, and chives. Season generously with salt and pepper and toss well. If using feta, scatter over tomatoes.
- Slice the baguette into 1/2-inch slices and place on a baking sheet. Toast in a 400°F oven for 6–8 minutes, turning once, until crusty on both sides.
- Add basil to the tomato mixture and toss well. Rub hot toasts with the cut sides of garlic and brush with remaining olive oil.
- Spoon tomato-herb mixture evenly over toasts and drizzle with a little of the marinade juices. Serve immediately.
Notes
Credit: © Susan Belsinger. Printed with permission. Adapted from The Greens Book by Susan Belsinger and Carolyn Dille, Interweave Press, 1995.
