Joanna’s bruschetta is a favorite at our potlucks. It obviously tastes delicious with bread, but I’ve gotten creative and served it over grilled steak or burgers before when I want to avoid carbs. This is the perfect summer appetizer and tastes amazing with sweeter small tomatoes such as cherry or grape varieties.
Joanna's Bruschetta
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 2 cups sweet small tomatoes (like cherry or grape), finely chopped
- Sea salt, to taste
- 3–6 garlic cloves, finely minced (adjust to your taste)
- ½ cup flat-leaf parsley, finely chopped or more to taste. Estimate an even amount of red and green color.
- ¼ cup fresh basil, chopped (or more to taste)
- ½ cup extra virgin olive oil
Instructions
- Chop the tiny tomatoes into small pieces and add them to a bowl, scraping in the juice and seeds.
- Sprinkle in sea salt a little at a time, tasting as you go.
- Add the minced garlic, chopped parsley, and chopped basil.
- Drizzle in the olive oil and mix everything well.
- Optional: Lightly mash the mixture with a fork if you prefer a more scoopable texture for dipping or topping.
- Adjust herbs and salt to taste, aiming for a balance of red (tomatoes) and green (herbs) in color.