Bruschetta Recipe

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

Directions

  1. 1Core and dice tomatoes (or use a food chopper).
  2. 2Drain any excess juice and transfer tomatoes to a medium bowl.
  3. 3Stack basil leaves and roll them into a tube.
  4. 4Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  5. 5Finely mince 5 garlic cloves.
  6. 6Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside.
  7. 7Add remaining minced garlic to the mixing bowl with tomatoes.
  8. 8Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper.
  9. 9Stir gently to combine and set aside to marinate for 30 minutes.
  10. 10Preheat oven to 400˚F with a rack in the center of the oven.
  11. 11Cut toasts into 1/2” thick slices, slicing diagonally.
  12. 12Place toasts on a parchment-lined baking sheet.
  13. 13Arrange toasts on the prepared baking sheet.
  14. 14Brush the garlic infused olive oil on both sides of toasts.
  15. 15Sprinkle tops with parmesan cheese.
  16. 16Bake at 400˚F for 5 minutes.
  17. 17Broil on high heat for 1 to 2 minutes or until the edges are golden brown.
  18. 18Arrange the toasts on a platter.
  19. 19Arrange the tomato topping in a separate bowl.
  20. 20Spoon the tomato mixture over the toasts.
  21. 21Serve with a drizzle of extra virgin olive oil and balsamic glaze.

Ingredients

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

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