Bruschetta with Tomato and Basil
A delicious Italian appetizer featuring fresh tomatoes, basil, and garlic on toasted bread, perfect for summer.
Equipment
- baking sheet
- medium bowl
- Sharp Knife
- slotted spoon
Ingredients
Tomato Mixture
- 6 to 7 ripe tomatoes Tomatoes (about 1 ½ pounds)
- 2 cloves Garlic (minced, about 2 teaspoons)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Balsamic vinegar
- 6 to 8 leaves Fresh basil (thinly sliced or chopped)
- ¾ teaspoon Sea salt (more or less to taste)
- ½ teaspoon Freshly ground black pepper (more or less to taste)
Bread
- 1 baguette Baguette (French bread or similar Italian bread)
- ¼ cup Olive oil
Instructions
Preparation
- Blanch and peel the tomatoes. Bring 2 quarts of water to a boil, make shallow cuts in a cross pattern at the ends of the tomatoes, blanch for 1 minute, then peel and cut the tomatoes.
- Preheat oven to 450°F (230°C) with a rack in the top slot.
- Chop tomatoes and toss them with garlic, olive oil, vinegar, basil, salt, and pepper.
- Toast the baguette slices by brushing one side with olive oil and placing them olive oil-side down on a baking sheet. Toast for 5 to 6 minutes until lightly browned.
- Serve the toasted bread with the tomato mixture, either plain or topped.
Notes
For best results, serve the bruschetta immediately after topping the bread to prevent sogginess.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!