A little Easter bruschetta

The night before Easter, dear friends invited us over for an evening of pot luck and egg dying fun.

With an abundance of tomatoes right now, we made bruschetta to take to the party.

4 ripe tomatoes
1/4 cup minced basil leaves (or whatever herbs you have around – we used Mexican tarragon, parsley and chives for part of that total)
2 cloves minced garlic
3 tablespoons olive oil (be generous!)
A few dashes balsamic vinegar (if you have any herbal vinegar, this is a great time to bust it out.)
1 loaf of Italian bread
a pinch of salt and pepper


Get a large bowl. Mince some of your garlic and glug a little balsamic over it. Add some cubed tomatoes. Mince some basil (or whatever herbs) on top of that. Add more tomatoes. Put some oil over that. Add salt and pepper, whatever tomato you have left, and some more olive oil. If you feel the mixture is not coated with enough olive oil, you can add even more. It’s healthy, right? Allow the mixture to sit for minimum 10-15 minutes for the flavors to blend. A couple of hours is better. Overnight is even better than that. This is a great dish to take to a party because you can make it ahead and let the tomatoes sit in the fridge for a while and let them get all juicy.

When you’re ready to serve, cut the bread cut into diagonal slices and place on a baking sheet under the broiler until they get brown on both sides. If you feel brave, put a drop of olive oil on them, too, before broiling.


Spoon the tomato mixture over the warm bread and enjoy.