Bruschetta with Tomato
Bright, garden-fresh tomatoes and aromatic basil sit atop perfectly toasted sourdough slices. This classic Italian appetizer is the definition of simple, fresh, and delicious summer eating.
- Prep time: 18 minutes
- Cook time: 17 minutes
- Total time: 35 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 1 baguette, sliced into half-inch rounds
- 4 large Roma tomatoes, diced
- 0.25 cup fresh basil, chiffonade
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F and toast bread slices for 5 to 7 minutes.
- In a bowl, combine diced tomatoes, basil, garlic, and olive oil.
- Season the tomato mixture with salt and pepper, letting it sit for 10 minutes to marinate.
- Rub a raw garlic clove on the toasted bread for extra flavor.
- Spoon the tomato mixture generously over the toasted baguette slices.
- Drizzle with balsamic glaze right before serving.
Tips
- Remove the seeds from the tomatoes to keep the bread from getting soggy.
- Use the highest quality olive oil you have for the best flavor.
- Toast the bread until just golden to maintain a slight chewiness.
Frequently Asked Questions
Can I make the topping ahead of time?
Yes, but keep it in the refrigerator and drain excess liquid before serving.
What kind of bread works best?
A crusty sourdough or a French baguette provides the best structural support.
Is balsamic glaze necessary?
It adds a nice sweetness, but you can omit it if you prefer a more traditional savory profile.