Bruschetta
A simple and delicious bruschetta recipe featuring fresh tomatoes and basil, perfect as an appetizer.
Equipment
- Medium skillet
- Large bowl
- Colander
- baking sheet
Ingredients
Tomatoes
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 4 large tomatoes, finely chopped
- Kosher salt to taste
- ¼ cup fresh basil, thinly sliced
- 2 Tbsp. balsamic vinegar
- crushed red pepper flakes pinch
Bread & Assembly
- 1 large baguette, sliced ¼" thick on the bias
- extra-virgin olive oil, for brushing
- 2 cloves garlic, halved
Instructions
Tomatoes
- In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
- Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with ½ tsp. salt. Let sit 5 minutes.
- Transfer tomatoes to a large bowl. Add basil, vinegar, red pepper flakes, and ½ tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes and up to 2 days.
Bread & Assembly
- Arrange a rack in center of oven; preheat to 400°. Brush bread on both sides with oil and arrange on large baking sheet.
- Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
- Arrange bread on a platter. Spoon tomatoes on garlic-rubbed side of bread just before serving.
Notes
Serve immediately after assembling for the best flavor and texture.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 4mg
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