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Mixed Tomatoes with Balsamic and Dill Bruschetta

Not a fan of dill? Swap it out for some basil, thyme, or even chives.

Source: Martha Stewart Living, May 2010


  • Cherry tomatoes, halved
  • Teardrop tomatoes
  • Balsamic vinegar
  • Extra-virgin olive oil
  • A pinch of crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • Dill sprigs, for garnish
  • Toasts


  1. Toss halved cherry tomatoes and teardrop tomatoes with balsamic vinegar, extra-virgin olive oil, and a pinch of crushed red-pepper flakes. Season with coarse salt and freshly ground pepper. Spoon onto toasts, and garnish with a few dill sprigs.

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