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
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.