If you’ve got a thriving tomato plant or two right now, it’s probably furnishing you with more tomatoes than you know what to do with! Here’s one way to use up a bowlful of ripe, amazing tomatoes: a classic Italian Bruschetta. It’s easy to whip up (5 minutes!) and so versatile. Make up a batch and keep it in your frig as a dip on toasted bread, accompaniment for scrambled tofu or grilled vegetables, or a veggie burger topping! You can even toss it into cooked pasta or simmered whole grains, or top a nut and grain loaf with a dollop as a flavorful sauce. Go ahead, and mix up a batch of my classic, antioxidant-rich Bruschetta today. And don’t be afraid to mix it up! Check out my Purple Basil Heirloom tomato version, too. And even if you don’t have a vegetable garden, this is the time of year for fresh tomatoes. Enjoy them in dishes like this as often as you can.

Turn a batch of garden ripe tomatoes, such as these from my garden, into easy Bruschetta!

Classic Bruschetta

You’ll find this classic staple served in most restaurants in Italy as an appetizer. But it’s so easy to make at home, it should be on your summer table, too! 

Purple Basil Heirloom Tomato Bruschetta 

Get a bit more exotic with your bruschetta by changing up the colors and flavors! This bruschetta is inspired by the purple basil growing in my garden, as well as my yellow and red heirloom cherry tomatoes. 

© Sharon Palmer, RD, The Plant-Powered Dietitian, sharonpalmer.com.

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