Those pretty little tomato's make a wonderful treat!!!

Fresh Bruschetta with tomatoes and basil recipe...

This simple appetizer is a breeze to throw together and it's tasty to the pallet...if you really want a treat toast your bread; first rub it with a little olive oil and crushed garlic...at times I have even melted a nice white cheese on the top.I like to use the tiny cherry, pear or grape tomatoes for this recipe. It's even better looking when you mix colors of yellow orange and red together. A few years ago I attended a evening event were bruschetta was served as an appetizer. I was hooked, soon My Gardner Guy had a sample then it became a summer must have.

I am always interested in the history and origin of food...Bruschetta (Italian pronunciation: [bru-sket-ta]  is an antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.

Ingredients:

• Bread like french bread
• 4 cups of seeded cherry, pear or grape tomatoes, minced
• 3 TBSP of basil, minced
• 2-4 cloves garlic, minced ( a few extra for rubbing on bread)
• 1 small/medium purpe ohion
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 TBSP Olive oil (a little extra for the bread)

Directions:

1. Finely chop half the garlic. Mix tomatoes, basil, chopped garlic, onion, salt and olive oil in a  bowl.
2. Grill or toast both sides of the bread.
3. Rub one side of the bread with the halved garlic, drizzle with olive oil, then spoon the tomato mixture on it. Serve immediately.

I have a canning bruschetta recipe we also enjoy when we can't get the fresh grown treats during the winter months...

http://mygardnerguy.blogspot.com/2010/07/bruschetta-toppinggoing-to-love-this.html

Bruschetta topping....going to love this this winter!!

Canned Tomato Bruschetta Topping

• 8-9 cups chopped, cored, and peeled plum/paste tomatoes 
• 5 cloves garlic, minced
• 1 c. dry white wine
• 1 c. cider vinegar or white wine vinegar
• 1/2 c. water
• 2 T. sugar
• 2 T. balsamic vinegar
• 1-2 T. dried basil
• 1-2 T. dried oregano

1. Prepare tomatoes.
2. Prepare canner, lids, and jars.
3. In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
4. Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
5. Pack tomatoes into hot jars, leaving a 1/2-in headspace. Ladle the hot vinegar mixture into jars, again with a 1/2-inch headspace. Remove any air bubbles with a spatula and add any needed liquid to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner.
6. Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter. Check seals after 24 hours, then store on a cool, dark shelf.

Makes 9 1/2-pint jars

Note: beings I am at attitude's of 4000 ft I increase my processing time ten minutes more...

http://www.bernardin.ca/filebin/pdf/Altitude.pdf