Classic Tomato Bruschetta

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bruschetta is a simple idea done well: thick slices of toast rubbed with garlic and topped with ripe, well-seasoned tomatoes, fresh basil and good olive oil. It is the ideal starter for guests.

Everything depends on the tomatoes. Use ripe, in-season ones, and let them sit with the salt for a few minutes so they become juicy and flavorful.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Lucie Liz on Pexels; Photo 2: Sebastian Luna on Pexels; Photo 3: Lucie Liz on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Classic Tomato Bruschetta

Author: KP Cooking Method: Baking Cuisine: Italian Courses: Snacks Recipe Keys: E Entertaining Quick Meals Vegan

Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Servings: 6

Description

Classic Italian tomato bruschetta with ripe tomatoes, basil and olive oil on crisp garlic toast. A simple, fresh appetizer in 15 minutes.

Ingredients

Servings

• 1 baguette (sliced 1-2 cm thick)
• 500 g ripe tomatoes (diced and drained)
• 2 cloves garlic (1 whole, 1 minced)
• 3 tbsp extra-virgin olive oil (plus more to brush)
• 1 handful fresh basil (torn)
• ½ tsp salt
• 1 tsp balsamic vinegar (optional)
• black pepper (to taste)

Instructions

1. Heat the oven to 200°C / 400°F. Brush the bread slices lightly with olive oil and toast 6-8 minutes until golden and crisp.
2. Mix the tomatoes, minced garlic, olive oil, salt, basil and balsamic if using. Leave 10 minutes.
3. Rub the warm toast with the cut side of the whole garlic clove.
4. Spoon the tomatoes on just before serving and finish with pepper.

Note

Top the toast right before serving so it stays crisp. Drain the tomatoes if they are very juicy. Keep the topping in the fridge up to 1 day and bring to room temperature before using.