Description
This classic Tomato Bruschetta recipe features ripe tomatoes, fresh basil, garlic, and a drizzle of olive oil served atop toasted baguette slices. It’s a simple, flavorful appetizer perfect for gatherings or a light snack.
Ingredients
Scale
Tomato Mixture
- 20 to 24 ounces ripe tomatoes (4 to 5 Roma tomatoes or 3 to 4 regular tomatoes, diced small)
- ¼ cup thinly sliced fresh basil leaves (chopped finely)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Baguette Toast
- 1 baguette
- 2 tablespoons olive oil (or to taste)
- 1 clove garlic (for toast)
Instructions
- Dice Tomatoes: Dice the tomatoes into approximately ¼ inch pieces and lightly drain them to remove excess juice while retaining flavor.
- Mix Ingredients: In a bowl, combine the diced tomatoes, finely chopped basil, 2 tablespoons olive oil, red wine vinegar, minced garlic, salt, and black pepper. Stir well and let the mixture stand at room temperature for at least 1 hour to allow flavors to meld.
- Prepare Baguette: Slice the baguette into pieces suitable for toasting. Brush each slice lightly with olive oil on both sides.
- Toast Bread: Toast or grill the oiled baguette slices until lightly browned and crisp, about 2 to 4 minutes.
- Rub with Garlic: Immediately rub the surface of each warm toasted slice with a raw garlic clove to infuse the bread with a subtle garlic flavor.
- Assemble Bruschetta: Spoon the tomato mixture generously on top of each toasted and garlic-rubbed baguette slice and serve promptly.
Notes
- Use ripe, fresh tomatoes for best flavor and texture.
- Adjust salt and pepper to taste after the tomato mixture has rested.
- The resting step enhances the flavor by allowing ingredients to meld.
- You can use a grill or toaster oven for toasting if a skillet is not available.
- Serve immediately after assembling to keep the bread crisp.
