We’re picking tomatoes! …and a lot of them. So many, in fact, that we almost have more than we can use ourselves. ALMOST more than we can use ourselves, so we won’t be giving any away just yet.
One thing I am giving away, however, is a Wusthof bread knife! Get all the details below and enter to win!
I love using bread knives to cut large tomatoes, as the “teeth” give you a nice grip that a regular chef knife just doesn’t have on slippery tomato skin. I’ll use a chef knife for small tomatoes (like the ones in the recipe below), but for large tomatoes I sometimes like to use a bread knife.
The catering company where I work makes great bruschetta. In fact, when I’m speaking with brides about their wedding, I’ll often try to persuade them into adding it as an hors d’oeuvre just so I can have some. It might sound deceptive, but it’s really a win-win-win: I get to eat delicious bruschetta, they get to eat delicious bruschetta, and all their guests get to eat delicious bruschetta.
This bruschetta is also delicious. I think the cherry tomatoes look really neat, but if you want to use plum, heirloom, or another type of tomato go right ahead! Substitute the same quantity of diced tomatoes for the quartered cherry tomatoes below and I’m sure it will taste just as great… my only advice would be to select a variety of colors, I think the red, orange, and yellow looks great together in this recipe!
- 4 cups cherry tomatoes, quartered
- 1/2 red onion, small dice
- 1 garlic clove, minced
- 1/4 cup basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper as desired
- sliced, grilled baguette for serving
- Combine all ingredients in a bowl. Toss to combine.