Bruschetta al Pomodoro e Basilico
Crispy toasted bread topped with fresh tomatoes, garlic, basil, and olive oil. A classic Italian appetizer that's bright, simple, and irresistible.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 1 loaf (about 12 oz) baguette or ciabatta bread
- 1 lb (about 4 medium) ripe plum tomatoes
- ½ cup, loosely packed fresh basil leaves
- 2 cloves garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp kosher salt
- ⅛ tsp freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400 °F (200 °C). Slice the baguette diagonally into 0.5-inch-thick slices, then arrange them on a baking sheet in a single layer.
- 2
Drizzle the bread slices lightly with 1 tablespoon of olive oil, then toast in the oven for 4-5 minutes until the edges are golden and the surface is crispy. Remove and set aside to cool slightly.
- 3
While the bread toasts, cut the tomatoes in half lengthwise, remove the seeds and excess juice with a spoon, then cut the flesh into small dice. Place in a bowl and season with salt and pepper.
- 4
Tear the basil leaves by hand (not cut with a knife to prevent bruising), then add to the tomatoes along with the minced garlic, remaining 2 tablespoons of olive oil, and balsamic vinegar. Gently toss to combine, letting it sit for 2-3 minutes so flavors meld.
- 5
Rub the cooled toast with a cut garlic clove for extra flavor if desired. Spoon the tomato mixture generously onto each slice, letting some of the juices soak into the bread. Serve immediately while the toast is still warm and crispy.
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