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