Tomato and Basil Bruschetta Recipe

Tomato and Basil Bruschetta

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Baguette or crusty long loaf bread, sliced3 large cloves garlic, 2 minced, 1 set asidePint of tomatoes, halved, seeded and chopped ( I used a variety pack for more color)Good handful of fresh basil leaves (about 1/3 cup)Extra-virgin olive oil, for drizzling  1/8 cup balsamic vinegarCoarse salt and pepper, to taste

How to make Tomato and Basil Bruschetta

1.) Preheat oven to 375 degrees F.

2.) Place bread slices on a baking sheet. Brush a bit of olive oil on each slice. Toast in oven for about 3-5 minutes or until light golden brown. After the bread is removed from the oven, rub a sliced clove of garlic on the toasted side of each slice of bread. Set bread aside.

3.) Place the seeded and chopped tomatoes in a bowl, add the minced garlic, balsamic vinegar, a good drizzle of olive oil and salt and pepper to taste. Use a good quality, coarse salt - a kosher or even better, maldon sea salt. It does wonders for the tomatoes.

4.) Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with the tomato mixture.

5.) Gently combine all of the ingredients. Place your toasts around the bowl of tomato topping. Place a spoon to scoop topping in bowl and serve.

Make this tomato bruschetta for your next get together.

Question from the Chef

“My favorite bruschetta topping is simple - fresh tomatoes, basil and garlic. What are other good toppings?”

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