Basic Tomato Bruschetta Dip

Name: Basic Tomato Bruschetta Dip
Yield: 2 to 3 servings
Cuisine: American
Ingredients: 1 large beefsteak tomato (or 2 Roma types), finely chopped and mashed up with a fork; 1 small clove garlic; 7 leaves fresh basil, finely chopped plus a whole leaf or two for garnish (you can use 1/4 to 1/2 teaspoon dry basil); 1/8 teaspoon kosher salt to start; olive oil; lemon or balsamic if needed for more tartness

x @cook_5886383

Ever find your basic tomato bruschetta getting a little unwieldy to eat, what with all those little pieces of tomato falling off everywhere? I did, so I started making a dip of it instead.

Finely mince a large beefsteak tomato and put it in a bowl, grate a small garlic clove into the bowl, season to taste with salt, add some finely chopped fresh basil, and add a good glug or two of olive oil.

You still get all that yummy flavor, and breaking off pieces of bruschetta and dipping it into the mixture softens those stabby crust edges.

You can easily double this recipe.

Ever find your basic tomato bruschetta getting a little unwieldy to eat, what with all those little pieces of tomato falling off everywhere? I did, so I started making a dip of it instead.

You still get all that yummy flavor, and breaking off pieces of bruschetta and dipping it into the mixture softens those stabby crust edges.

You can easily double this recipe.

x @cook_5886383

Ever find your basic tomato bruschetta getting a little unwieldy to eat, what with all those little pieces of tomato falling off everywhere? I did, so I started making a dip of it instead.

You still get all that yummy flavor, and breaking off pieces of bruschetta and dipping it into the mixture softens those stabby crust edges.

You can easily double this recipe.

Ever find your basic tomato bruschetta getting a little unwieldy to eat, what with all those little pieces of tomato falling off everywhere? I did, so I started making a dip of it instead.

You still get all that yummy flavor, and breaking off pieces of bruschetta and dipping it into the mixture softens those stabby crust edges.

You can easily double this recipe.

Saved

Ingredients

2 to 3 servings

1large beefsteak tomato (or 2 Roma types), finely chopped and mashed up with a fork
1small clove garlic
7 leavesfresh basil, finely chopped plus a whole leaf or two for garnish (you can use 1/4 to 1/2 teaspoon dry basil)
1/8 teaspoonkosher salt to start
olive oil
lemon or balsamic if needed for more tartness

Saved

Steps

1

After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread.
2

Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture.
3

Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed.
4

Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good).
5

Garnish with fresh basil and serve with bread of choice.
6

Enjoy!