Classic Bruschetta
A vibrant, fresh, and simple Italian appetizer featuring crispy parmesan-toasted bread topped with a savory garlic-basil tomato mixture. Perfect for any gathering.
Ingredients
For the Tomato Topping
- 6 Roma tomatoes 1 1/2 lbs, diced
- 1/3 cup basil leaves fresh, finely chopped
- 5 cloves garlic minced, divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Toasts
- 1 loaf baguette sliced diagonally
- 3 Tbsp extra virgin olive oil for brushing
- 1/3 cup parmesan cheese shredded
Instructions
- Core and dice the Roma tomatoes. Place in a mesh strainer for a few minutes to drain excess juice.
- Stack fresh basil leaves, roll into a cylinder, and slice into thin ribbons. Add to a mixing bowl with the tomatoes.
- Finely mince 5 garlic cloves. Mix 1 teaspoon of garlic with 3 tablespoons of olive oil and set aside for the bread. Add the remaining garlic to the tomatoes.
- Add 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper to the tomatoes. Stir gently and let sit at room temperature for 15-30 minutes.
- Preheat oven to 400°F (200°C). Slice baguette diagonally into 1/2-inch pieces.
- Brush both sides of the bread with the garlic-infused oil. Arrange on a baking sheet and sprinkle with shredded parmesan.
- Bake for 5 minutes, then broil for 1-2 minutes until edges are golden brown. Let cool slightly.
- Serve by spooning tomato mixture over the toasts using a slotted spoon. Drizzle with optional balsamic glaze if desired.
Notes
Roma tomatoes are ideal due to their firm texture. If using cherry tomatoes, ensure they are drained thoroughly. Assemble at the last minute to keep the bread crunchy.