Classic Bruschetta

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Bruschetta

Have a bounty of tomatoes from your garden and don’t know what to do with them? Use up the last of those juicy “fruits of summer” with this classic bruschetta recipe!

This adds a light, fresh and crispy addition to any Italian entree.

Classic Bruschetta
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Rating: 5
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Classic Bruschetta
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings10servings
Prep Time15minutes
Cook Time50minutes
Ingredients
  • FOR THE TOMATOES
  • 4 tablespoon extra virgin olive oil
  • 2 cloves garlic thinly sliced
  • 4 large tomatoes diced
  • 1/4 cup basil julienned
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • Pinch of crushed red pepper flakes
  • FOR THE BREAD
  • 1 large baguette sliced ¼" thick on the bias
  • 2 cloves garlic halved
  • extra virgin olive oil for brushing
Servings10servings
Prep Time15minutes
Cook Time50minutes
Ingredients
  • FOR THE TOMATOES
  • 4 tablespoon extra virgin olive oil
  • 2 cloves garlic thinly sliced
  • 4 large tomatoes diced
  • 1/4 cup basil julienned
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • Pinch of crushed red pepper flakes
  • FOR THE BREAD
  • 1 large baguette sliced ¼" thick on the bias
  • 2 cloves garlic halved
  • extra virgin olive oil for brushing
Recipe Instructions
  1. Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
  2. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.
  3. Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
  4. Spoon tomatoes on top of bread just before serving.

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