Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil

Toasted baguette slices topped with juicy tomatoes, fresh basil, and garlic.

Total 30 min Makes 12 pieces Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic Italian appetizer pairs crisp, garlic-rubbed toast with a bright mixture of diced tomatoes, fresh basil, and olive oil. The tomatoes are salted and drained briefly to concentrate their flavor and keep the toast from turning soggy. Serve it as a light starter for a summer dinner or alongside a glass of wine.

Ingredients

  • 4 large ripe tomatoes, diced
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup fresh basil leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, minced, plus 1 whole clove for rubbing
  • 1 baguette, cut into 1/2-inch slices
  • 1/4 teaspoon black pepper
  • 1/4 cup shaved parmesan cheese, for serving (optional)

Method

  1. Place the diced tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 10 minutes to remove excess liquid.

  2. Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet and brush both sides lightly with olive oil.

  3. Bake the baguette slices until golden and crisp at the edges, about 8 minutes, flipping once halfway through.

  4. Rub one side of each warm toast with the whole garlic clove.

  5. In a medium bowl, combine the drained tomatoes, minced garlic, basil, 3 tablespoons olive oil, balsamic vinegar, and black pepper. Toss gently and season with additional salt to taste.

  6. Spoon the tomato mixture onto the toasted baguette slices just before serving.

  7. Top with shaved parmesan, if desired, and serve immediately.

Rate this recipe

★ 4.8 (1)

Bruschetta with Tomato and Basil

This classic Italian appetizer pairs crisp, garlic-rubbed toast with a bright mixture of diced tomatoes, fresh basil, and olive oil. The tomatoes are salted and drained briefly to concentrate their flavor and keep the toast from turning soggy. Serve it as a light starter for a summer dinner or alongside a glass of wine.

30 min 12 pieces 165 cal

Ingredients

  • 4 large ripe tomatoes, diced
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup fresh basil leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, minced, plus 1 whole clove for rubbing
  • 1 baguette, cut into 1/2-inch slices
  • 1/4 teaspoon black pepper
  • 1/4 cup shaved parmesan cheese, for serving (optional)

Method

  1. 1

    Place the diced tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 10 minutes to remove excess liquid.

  2. 2

    Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet and brush both sides lightly with olive oil.

  3. 3

    Bake the baguette slices until golden and crisp at the edges, about 8 minutes, flipping once halfway through.

  4. 4

    Rub one side of each warm toast with the whole garlic clove.

  5. 5

    In a medium bowl, combine the drained tomatoes, minced garlic, basil, 3 tablespoons olive oil, balsamic vinegar, and black pepper. Toss gently and season with additional salt to taste.

  6. 6

    Spoon the tomato mixture onto the toasted baguette slices just before serving.

  7. 7

    Top with shaved parmesan, if desired, and serve immediately.