This tomato bruschetta toast is a perfect summer time breakfast, lunch or appetizer. Use ever variety of tomato you can find.
1/2 c chopped onion
1/2 c chopped green pepper
1 1/2 c rough chopped or sliced assorted tomatoes
1/2 c sliced pimento olives
3 grinds of black pepper
1/4 to 1/2 t salt
1 T rough chopped fresh parsley and basil
1 T balsamic vinegar
Olive oil to drizzle
4 slices of artisan bread toast (I use Udi’s Italian wheat.)
2 balls of burrata sliced in half
Pinch of chile flakes, if desired
In a bowl combine onions, green pepper, tomatoes and olives.
Add pepper, salt, parsley and basil. Toss gently with vinegar.
Let sit while toasting or grilling bread.
By now some of the juices of the tomatoes have collected in the bottom of the bowl. Take a spoonful and drizzle over toast.
Place a large spoonful of tomatoes on top of that. Then half of the burrata ball.
Drizzle with a little olive oil and a bit more pepper. Serve with a knife and fork.
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