Mixed Tomatoes with Balsamic and Dill Bruschetta
Find more recipes for bruschetta in our how-to.
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
- <a href="/how-to/how-to-grill-bread-for-bruschetta">Toasts</a>
- 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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