Tomato Basil Classic Bruschetta
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 pastry brush
- 1 garlic press optional
- 1 Spoon
Ingredients
- 1 baguette sliced 1/2-inch thick
- 3 tablespoon extra-virgin olive oil divided
- 2 cup cherry tomatoes diced
- 1/3 cup fresh basil finely sliced
- 1 clove garlic small, minced
- 1 clove garlic medium, halved
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 425°F (220°C) and arrange baguette slices on a baking sheet.
- Brush the tops of the baguette slices with 1 1/2 tablespoons of olive oil.
- Toast in the oven for 5 to 6 minutes until edges are golden and centers are crisp.
- In a mixing bowl, combine diced tomatoes, basil, minced small garlic clove, balsamic vinegar, remaining 1 1/2 tablespoons olive oil, kosher salt, and black pepper.
- Let the tomato mixture rest for 10 minutes to meld flavors and release juices.
- Rub the cut side of the halved garlic clove lightly over the warm toasts.
- Spoon the tomato-basil mixture evenly over the toasts, letting a little juice soak in.
- Finish with a sprinkle of flaky sea salt if using and serve immediately.
Notes
Choose ripe but firm tomatoes to avoid soggy toasts, and drain excess liquid if your tomatoes are very juicy. For extra crunch, double-toast the bread by flipping slices halfway through baking. If preparing ahead, keep the tomato topping and toasted bread separate and assemble just before serving. A splash more balsamic or a pinch of sugar can balance out overly acidic tomatoes. Add mozzarella pearls or burrata for a heartier bite, or drizzle with high-quality olive oil right before serving for a glossy finish.
Tried this recipe?Let us know how it was!