Bruschetta Recipe

37 mins
Serves 24
https://natashaskitchen.com/classic-bruschetta-recipe/

Directions

  1. 1Core and dice tomatoes (or use a food chopper).
  2. 2Core and dice tomatoes (or use a food chopper).
  3. 3Core and dice tomatoes (or use a food chopper).
  4. 4Drain any excess juice and transfer tomatoes to a medium bowl.
  5. 5Drain any excess juice and transfer tomatoes to a medium bowl.
  6. 6Drain any excess juice and transfer tomatoes to a medium bowl.
  7. 7Stack basil leaves and roll them into a tube.
  8. 8Stack basil leaves and roll them into a tube.
  9. 9Stack basil leaves and roll them into a tube.
  10. 10Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  11. 11Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  12. 12Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  13. 13Finely mince 5 garlic cloves.
  14. 14Finely mince 5 garlic cloves.
  15. 15Finely mince 5 garlic cloves.
  16. 16Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside.
  17. 17Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside.
  18. 18Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside.
  19. 19Add remaining minced garlic to the mixing bowl with tomatoes.
  20. 20Add remaining minced garlic to the mixing bowl with tomatoes.
  21. 21Add remaining minced garlic to the mixing bowl with tomatoes.
  22. 22Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper.
  23. 23Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper.
  24. 24Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper.
  25. 25Stir gently to combine and set aside to marinate for 30 minutes.
  26. 26Stir gently to combine and set aside to marinate for 30 minutes.
  27. 27Stir gently to combine and set aside to marinate for 30 minutes.
  28. 28Preheat oven to 400˚F with a rack in the center of the oven.
  29. 29Preheat oven to 400˚F with a rack in the center of the oven.
  30. 30Preheat oven to 400˚F with a rack in the center of the oven.
  31. 31Cut toasts into 1/2” thick slices, slicing diagonally.
  32. 32Cut toasts into 1/2” thick slices, slicing diagonally.
  33. 33Cut toasts into 1/2” thick slices, slicing diagonally.
  34. 34Place toasts on a parchment-lined baking sheet.
  35. 35Place toasts on a parchment-lined baking sheet.
  36. 36Place toasts on a parchment-lined baking sheet.
  37. 37Arrange toasts on the prepared baking sheet.
  38. 38Arrange toasts on the prepared baking sheet.
  39. 39Arrange toasts on the prepared baking sheet.
  40. 40Brush the garlic infused olive oil on both sides of toasts.
  41. 41Brush the garlic infused olive oil on both sides of toasts.
  42. 42Brush the garlic infused olive oil on both sides of toasts.
  43. 43Sprinkle tops with parmesan cheese.
  44. 44Sprinkle tops with parmesan cheese.
  45. 45Sprinkle tops with parmesan cheese.
  46. 46Bake at 400˚F for 5 minutes.
  47. 47Bake at 400˚F for 5 minutes.
  48. 48Bake at 400˚F for 5 minutes.
  49. 49Broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  50. 50Broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  51. 51Broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  52. 52Arrange the toasts on a platter.
  53. 53Arrange the toasts on a platter.
  54. 54Arrange the toasts on a platter.
  55. 55Arrange the tomato topping in a separate bowl.
  56. 56Arrange the tomato topping in a separate bowl.
  57. 57Arrange the tomato topping in a separate bowl.
  58. 58Spoon the tomato mixture over the toasts.
  59. 59Spoon the tomato mixture over the toasts.
  60. 60Spoon the tomato mixture over the toasts.
  61. 61Serve with a drizzle of extra virgin olive oil and balsamic glaze.
  62. 62Serve with a drizzle of extra virgin olive oil and balsamic glaze.
  63. 63Serve with a drizzle of extra virgin olive oil and balsamic glaze.

Ingredients

  • 1.5 lbs Roma tomatoes, diced
  • 1.5 lbs Roma tomatoes, diced
  • 1.5 lbs Roma tomatoes, diced
  • 0.33 cup basil leaves, chopped
  • 0.33 cup basil leaves, chopped
  • 0.33 cup basil leaves, chopped
  • 5 garlic cloves, divided
  • 5 garlic cloves, divided
  • 5 garlic cloves, divided
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • optional balsamic glaze
  • optional balsamic glaze
  • optional balsamic glaze
  • 1 baguette
  • 1 baguette
  • 1 baguette
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp extra virgin olive oil
  • 0.33 cup shredded parmesan cheese
  • 0.33 cup shredded parmesan cheese
  • 0.33 cup shredded parmesan cheese

Equipment

food choppersharp knifemedium bowlmixing bowlparchment-lined baking sheetplatter

Tips

  • Letting the tomato mixture rest for at least 30 minutes is important to deepen the flavors. You can let it rest for up to 2 hours, which is perfect as a make-ahead appetizer.
  • The tomatoes will release some juice as the mixture rests so be sure to serve with a slotted spoon so your toasts don’t get soggy.
  • Toasts can be made a day ahead and even frozen for longer storage. Before serving, thaw and re-crisp in the oven or air fryer.
  • Use Roma tomatoes as they are firmer and less juicy.
  • Use fresh basil leaves for best results.
  • Authentic bruschetta has plenty of garlic.
  • Balsamic Glaze works better than balsamic vinegar for presentation and concentrated flavor.
Bruschetta Recipe | Clip Recipe