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Author Notes: Because I'm lazy, this is really a tomato basil dip with baguette chips rather than real bruschetta. Make sure to use good tomatoes here; watery, mealy tomatoes = watery, sad dip. —wenderzz
Serves 10 as an appetizer
Tomato basil bruschetta dip
- 3 cloves of garlic, minced
- 1/2 teaspoon kosher salt, plus more to taste
- 2 teaspoons aged balsamic vinegar
- 2 large, ripe tomatoes, heirlooms if available, about 1 lb.
- 1 small bunch basil (about 1/4 cup cut)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey (or agave nectar if you're vegan)
- 1/4 teaspoon dried mint
- pinches red pepper flakes
- freshly ground pepper, to taste
- 1 baguette, sliced very thin on a diagonal
- olive oil
- kosher salt
- Place your chopped garlic in a large bowl; sprinkle with measured salt and balsamic and stir. Let sit while you prep and chop your remaining ingredients to take some of the sting out of the garlic, at least 15 minutes.
- Dice your tomatoes; you can be as fussy or not as you like on this. Remove stems from basil and discard. Thinly slice the leaves.
- Add your chopped tomatoes and basil, as well as all the remaining dip ingredients, to the bowl with the garlic/balsamic mix. Season generously with salt and pepper. Mix thoroughly. Taste and adjust salt, herbs and sweetness as you see fit.
- Heat your broiler. Place baguette slices on a couple sheet pans in a single layer. Drizzle with olive oil and sprinkle with salt. Place in the oven (one at a time if your pans are large) until just golden. Keep a sharp eye, they go from golden to burnt fast. Serve dip room temp with warm crostini.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
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