Description
A simple yet flavorful bruschetta recipe that celebrates fresh ingredients, perfect for summer gatherings.
Ingredients
Scale
- 1 Baguette, crusty and fresh
- 1 to 2 tablespoons Olive Oil, preferably extra virgin
- Salt, to taste
- 1 Fat Garlic Clove, for rubbing
- 2 lb Tomatoes, vine-ripened or heirloom
- 20 Fresh Basil Leaves, sliced into ribbons
- 3 tablespoons Olive Oil, for the tomato mixture
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon Salt, adjust to taste
- 1/2 teaspoon Pepper, freshly cracked
- Optional: 1/2 to 1 garlic clove, finely minced
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the baguette diagonally into 1/3 to 1/2 inch thick pieces and place them on a parchment-lined sheet pan. Brush with olive oil and sprinkle lightly with salt.
- Bake for 11-13 minutes until golden.
- Rub the warm garlic clove on each piece of bread after baking.
- Squeeze seeds from the diced tomatoes and drain excess juice, then place in a bowl.
- Add basil ribbons, olive oil, balsamic vinegar, salt, pepper, and optional minced garlic to the tomatoes and mix gently.
- Serve the tomato mixture with the warm bruschetta pieces arranged around it.
Notes
Use ripe seasonal tomatoes for the best flavor. Store leftover topping in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: bruschetta, tomato, appetizer, Italian, easy recipe
