I had some leftover tomatoes from the pico de gallo I made a couple of weeks ago. They were in need of using, so I trimmed them up and diced them for my bruschetta. 


3 tomatoes, diced
1 tablespoon basil, chopped
1 clove garlic, chopped
2 tablespoons balsamic vinegar
1/2 tablespoon olive oil plus extra for brushing
1/2 tablespoon sugar

french bread
garlic, for rubbing on the bread

  • Preheat the oven to 350 degrees
  • Cut the french bread into 1/4-1/2 inch think rounds and place on a baking pan. Brush each with oil olive {each side as well}. Put in the oven and bake for about 15 minutes, turning each piece over once.
  • Once the toasted bread is done cooking, remove it from the oven and let sit for 5 minutes. Rub each piece with a clove of garlic.
  • Cut up the tomatoes and set aside.
  • Combine the remaining ingredients and mix well. Add the tomatoes and let marinate for 10 minutes or longer.
  • When you're ready to serve, top each piece of toasted bread.



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