Monday, September 27, 2010

Tricolore Bruschetta

Tomatoes are just about at their peak right now so here's a recipe to use up all the colorful varieites you have. I used pear tomatoes, grape tomatoes, and sun gold tomaotes. I love the combination of the three colors with the basil sprinkled in!

2 cups diced tomatoes
3TBS basil, chiffonade
1 tsp salt
2 tsp lemon juice
1 clove garlic, grated


Wash and half or dice tomatoes.

Chiffonade the basil and add to tomatoes.

Add salt, garlic, and lemon juice.

Serve on crusty baguettes or crostinis.

{Photos by Roy-Joy}