Fresh Tomato Bruschetta Dip
Fresh tomato bruschetta dip is the appetizer of the summer, and my recipe starts with a little trick: salt the tomatoes and let them drain. That way, the dip won't become watery and the fabulous flavor of the tomatoes, balsamic, garlic, and basil will truly shine.
Ingredients
- 14-16 ounces vine-ripened tomatoes* (2 cups diced)
- ½ teaspoon kosher salt, plus more to taste
- 1 tablespoon (15ml) balsamic vinegar
- 1 tablespoon (14ml) extra-virgin olive oil
- 2 cloves garlic, minced (can use 1 if it’s a large clove)
- 3 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese, optional
- ¼ teaspoon freshly ground black pepper
- For serving: Homemade Crostini or store-bought
- Optional for plated variation: softened goat cheese, balsamic glaze, additional basil
Instructions
- Dice the tomatoes, discarding any tough or whitish cores. Place them in a sieve or strainer, toss with the ½ teaspoon salt, and let drain for 20-30 minutes. (Longer is fine, and even 10 minutes is useful if in a hurry.) Give the tomatoes a good final shake to drain out as much liquid as possible, and then transfer to a bowl.
- To the tomatoes, add the balsamic vinegar, olive oil, garlic, basil, optional Parmesan, and pepper. Taste and add an extra pinch or two of salt, to taste.
- Enjoy as a dip with crostini, or spoon over grilled chicken or baked fish (in which case a final drizzle of balsamic glaze is a nice touch). Optionally, you can serve as a plated appetizer by spreading the crostini with softened goat cheese and topping with a spoonful of the bruschetta and a small basil leaf garnish, if desired.
Notes
*What kind of tomatoes are best? The sweeter the vine-ripened tomato the better, but you can use globe or Roma tomatoes. The former tends to have more juice, but draining is an equalizer. Heirlooms are fair game too. And though slightly more tedious to chop, you could even use cherry or grape tomatoes; they will typically yield a slightly sweeter flavor. A mix of tomatoes can be very nice too.
A few more things:
- If using an inexpensive balsamic vinegar that isn’t especially smooth (or if your tomatoes aren’t especially sweet), you can balance the flavors with a pinch or two of sugar.
- The recipe is also easy to double for a crowd. I love the optional addition of Parmesan but have made it many times without.
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