For an easy appetizer, try this tomato basil bruschetta. Your mouth will thank you!
When we made this Fresh Minted Pea Soup the other day, it was just crying to be accompanied by some Tomato Basil Bruschetta. You know, while at the end of the day, the most important to me is what something tastes like, food always scores bonus points to look pretty as well. And well, it’s tomato season, too. So bring it on!
It’s always a win for me when you can make amazing tasting food with just a few simple ingredients. It doesn’t have to be complicated. That’s exactly why this bruschetta is so genius. Because it comes together so quickly, it’s kind of like impossible to screw up, and it just compliments any dish so well.
It’s also a great way to use up bread that you didn’t quite get to in time and is getting a little on the stale side. Happy Eating!
Tomato Basil Bruschetta
For the Toast:
- 1 loaf French bread or baguette
- extra virgin olive oil to brush surface of bread
- shredded Mozzarella or Parmesan cheese optional
For the Bruschetta:
- 6 medium tomatoes chopped
- 20 leaves basil minced
- 1 teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 3 cloves garlic minced
- 2 tablespoons olive oil
Turn on the broiler. Slice the bread into ¼-1/2 inch thick angled slices.
Set the bread slices on a baking sheet. Pour a small amount of olive oil in a bowl and brush oil onto the bread slices with a basting brush.
Sprinkle a little cheese onto each piece of bread.
Put under the broiler for 2-3 minutes, until lightly browned.
Remove from oven and cool.
In a medium bowl, combine the tomatoes, basil, kosher salt, balsamic vinegar, garlic and olive oil. Stir gently until combined.
Spoon mixture onto toasted bread slices. Finish with a light sprinkling of kosher salt.
Cutting the bread at an angle ("on the bias") makes the slices look prettier and also creates a larger surface area for the topping.
Dress it Up:
Zip up the bread by creating a garlic spread (go here for instructions to roast garlic). Spread on bread before toasting.
Dress it Down:
Eliminate the balsamic vinegar to keep it a little more simple.