Bruschetta with tomatoes, cucumbers and basil

June 5, 2011 § 2 Comments

This is not a “Rhelda Orginial” but almost feels like one.  I’ve been using this bruschetta recipe from Martha Stewart for years and years.  It is an oldie but a goodie.  In our house, we always know it is summer when this recipe comes out.  It utilizes all those great veggies that have been growing in your garden.  The suprise ingredient is cucumber!  It makes this recipe super fresh and tasty!

Bruschetta with tomatoes, cucumbers and basil

  • 3 large tomatoes, seeded and diced
  • 1/4 small red onion, finely diced
  • 1 cucumber, peeled, seeded and diced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup extra virgin olive oil, plus a little extra for brushing on baguette
  • 1 tablespoon red wine vinegar
  • coarse salt
  • fresh ground pepper
  • 1 baguette
  • 2-3 garlic cloves

In a large bowl, combine diced tomatoes, cucumber, onion and basil.  Season lightly with salt and pepper.  Add extra virgin olive oil and vinegar.  Toss to combine.  Let stand at room temperature for at least an hour, but not longer than 3 hours.

Heat broiler.  Cut baguette diagonally into 1/2 inch thick slices.  Brush both sides with olive oil.  Broil on both sides until toasted.  Once out of the oven, rub hot bread slices (on one side only) with garlic clove.  Top with tomato mixture.  Let stand for a few minutes to allow juices to soak into the bread before serving.

Note: I altered some of the ingredient quantities from her recipe.  I like it this way better.

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