Tomato and Basil Bruschetta

December 22nd, 2009 by Victoria

I love tomatoes and basil together. They are such great flavors and when you toss in some olive oil, vinegar and garlic, it is absolutely delicious! I realized how easy this recipe is to make and how easy it is to polish off the bowl with slices of toasty baguette. This recipe is going to be in heavy rotation at my house now, it is so easy tasty and cheap to make.

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Tomato and Basil Bruschetta
adapted from Simply Recipes

Ingredients:

8 ripe tomatoes. hot house or vine ripened
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
10 fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
1 baguette French bread or sourdough
1/4 cup olive oil
parmesan cheese for topping

Directions:

Make sure there is a top rack in place in your oven. Turn on your ovens broiler to preheat.

While the oven is heating up, chop up the tomatoes finely. I also squeeze the tomatoes over the sink and remove most of the seeds, you don’t have to be meticulous. Then put the chopped tomatoes, garlic, 3 Tbsp of extra virgin olive oil, vinegar in a bowl and mix. Then add the chopped basil, salt and pepper to taste. I put the bowl in the fridge or leave out on the counter for the flavors to marry.

Slice the baguette on a diagonal about 1/2 inch thick slices. Drizzle or coat one side of each slice with the 1/4 cup olive oil with a pastry brush. I also use spray olive oil for this step, it’s faster and you use less olive oil and still coats evenly. Then place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven is ready place a tray of bread slices in the oven on the top rack. Toast for 3-5 minutes, until the bread just begins to turn golden brown and flip to get both sides lightly browned.

This recipe makes about 24 small slices For serving immediately, I recommend topping the bruschetta mixture with light sprinkle of parmesan cheese. The second way of serving is placing the bowl of tomato mix with a slotted spoon out on the table next to your toasted baguette slices, so your bread won’t get all soggy.

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