Description
Fresh tomato basil bruschetta made with ripe tomatoes, fresh basil, garlic, olive oil, and toasted baguette slices. A perfect summer appetizer that’s easy to make and full of flavor.
Ingredients
- 1 loaf (about 10 ounces) crusty whole-grain or French baguette
- 1 ½ pounds ripe cherry tomatoes or Roma tomatoes (about 3 cups finely chopped)
- 1 tablespoon extra-virgin olive oil, plus more for brushing on bread
- 2 teaspoons balsamic vinegar
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon fine salt
- ½ cup packed fresh basil leaves, chopped
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit with a rack in the upper third of the oven.
- Slice the baguette into ½-inch thick slices. Brush both sides lightly with olive oil and arrange in a single layer on a baking sheet.
- Toast the bread in the oven until golden on the edges and crisp, about 5 to 10 minutes depending on thickness. Remove and let cool.
- In a mixing bowl, combine the chopped tomatoes, olive oil, balsamic vinegar, garlic, and salt. Let the mixture marinate for at least 10 minutes at room temperature or refrigerate for up to 2 hours.
- When ready to serve, stir the chopped basil into the tomato mixture and season with freshly ground black pepper to taste.
- Spoon the tomato mixture generously onto each toasted bread slice. Serve immediately.
Notes
- Use the ripest tomatoes you can find for best flavor.
- Toast the bread just before serving to maintain crispness.
- Optionally, rub the toasted bread with a raw garlic clove for extra flavor.
- This recipe is best enjoyed fresh but you can refrigerate the tomato mixture separately for a few hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 to 2 pieces
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
