Friday, March 27, 2015

Tomato Bruschetta Recipe

Bruschetta is a classic Italian appetizer. It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive brushed slices of toasted baguette or rustic bread. Plum tomatoes are best for bruschetta because they have thicker flesh with fewer seeds and less juice than regular tomatoes.


Plum tomatoes: 5 diced small
Garlic: 1 clove, finely chopped 
Extra-virgin olive oil: 4 tbsp
Red pepper flakes: a pinch
Fresh basil leaves: 1/4 cup chopped 
Balsamic vinegar: 1 tbsp
Baguette, sliced into 1/2 inch rounds: about 14 slices


Preheat the oven to 350 degrees F.
Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.

Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with olive oil right before serving.