Bruschetta With Tomato and Basil
Classic bruschetta with diced tomatoes, basil, garlic, balsamic, and olive oil spooned onto toasted baguette slices.
Servings: 12 servings
Ingredients
Ingredients
- ?1 baguettesliced into 1/2 inch thickness diagonally
- ?1-2 clovesgarlic
- ?2 tablespoonsextra virgin olive oil
- ?5 tomatoesdiced and drained from excess water/juices
- ?1 clovegarliccrushed
- ?1/4 cupfresh basil leaveschopped
- ?1 tablespoonextra virgin olive oil
- ?1 tablespoonbalsamic vinegar
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonsalt
Instructions
Instructions
- Preheat oven to 400°F (200°C). Slice the 1 baguette into ½-inch-thick diagonal slices and arrange them in a single layer on a sheet pan.
- In a bowl, combine the 5 diced tomatoes (drained of excess water/juices), 1 clove garlic (crushed), ¼ cup fresh basil (chopped), 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, ¼ teaspoon ground black pepper, and ½ teaspoon salt; stir and let the tomato mixture marinate for at least 5 minutes, preferably 20–30 minutes.
- Brush both sides of the baguette slices with the 2 tablespoons extra virgin olive oil, then bake on the sheet pan for 5–7 minutes or until the slices are golden.
- Remove the toasts from the oven and, when they are cool enough to handle, rub them with the 1–2 cloves garlic.
- Spoon the marinated tomato mixture onto the garlic-rubbed toasts and serve immediately.
Equipment
- Oven
- Sheet Pan
- Bowl
- Spoon
- Basting Brush
Notes
Feel free to add a finely diced onion, dried oregano, and/or chopped capers to the topping for extra flavor.
Use soft and nice bread that can crisp up beautifully when it’s baked in the oven.
Serve the tomato salad at room temperature, as when it’s refrigerated it’s no longer as fresh.
Top the Bruschetta with a balsamic reduction/glaze for some tanginess.
If you choose to top with a balsamic glaze, make sure to use a thick glaze rather than just balsamic vinegar as it will run off the tomato salad and get absorbed by the toasts and they’ll turn soggy.
To make ahead, you can toast the bread one day ahead and store it in an airtight container. Crisp up in the oven or Air Fryer if needed before serving.
I don’t recommend freezing the topping, but the bread toasts freeze very well. If you end up with leftovers, you can use it to toptacos, add tohummus wraps, or spoon overgrilled chicken tenders.
Use soft and nice bread that can crisp up beautifully when it’s baked in the oven.
Serve the tomato salad at room temperature, as when it’s refrigerated it’s no longer as fresh.
Top the Bruschetta with a balsamic reduction/glaze for some tanginess.
If you choose to top with a balsamic glaze, make sure to use a thick glaze rather than just balsamic vinegar as it will run off the tomato salad and get absorbed by the toasts and they’ll turn soggy.
To make ahead, you can toast the bread one day ahead and store it in an airtight container. Crisp up in the oven or Air Fryer if needed before serving.
I don’t recommend freezing the topping, but the bread toasts freeze very well. If you end up with leftovers, you can use it to toptacos, add tohummus wraps, or spoon overgrilled chicken tenders.