Bruschetta with Tomatoes, Cucumber & Basil
Ingredients
- 3 large ripe tomatoes, seeded and chopped
- 1/2 large red onion dice into 1/4 inch pieces
- 1 Hillside Greenhouse cucumber; diced into 1/4 inch pieces
- 1 cup fresh Jungle Farm basil leaves shredded (available in our greenhouse)
- Coarse salt & freshly ground pepper
- 1/4 cup extra-virgin olive oil plus more for brushing
- 1 tbsp red-wine vinegar
- 1 baguette
- 2-3 peeled garlic cloves or garlic scapes for rubbing
Instructions
- In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt & pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
- Heat broiler or grill pan. Cut bread diagonally into 1/2 inch thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.
- Rub hot bread lightly with garlic gloves on one side only. Sprinkle with salt & pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.