Bruschetta
This classic Italian appetizer features toasted bread rubbed with garlic and topped with fresh tomatoes, basil, and olive oil. Simple yet elegant, bruschetta showcases the beauty of quality ingredients and is perfect for entertaining or as a light summer starter.
Equipment
- Baking sheet
- Mixing bowl Medium size
- Sharp knife For dicing tomatoes
- Cutting board
Ingredients
- 1 loaf French bread or Italian baguette about 12-16 inches long
- 4 tablespoons extra virgin olive oil 60ml, divided
- 2 cloves garlic peeled and halved
For the Topping
- 4 medium ripe tomatoes about 1.5 pounds or 680g, diced
- 1/4 cup fresh basil leaves about 10g, chopped
- 2 tablespoons extra virgin olive oil 30ml
- 1 tablespoon balsamic vinegar 15ml, optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Slice the bread diagonally into 1/2-inch thick slices and arrange on a baking sheet.
- Brush both sides of bread slices with 2 tablespoons olive oil. Toast in preheated oven for 5-7 minutes until golden and crispy, flipping halfway through.
- While bread is still warm, rub one side of each slice with the cut side of the garlic halves. The warmth will help the garlic flavor absorb into the bread.
- In a mixing bowl, combine diced tomatoes, chopped basil, 2 tablespoons olive oil, balsamic vinegar (if using), salt, and pepper. Toss gently to combine.
- Spoon the tomato mixture generously onto each toasted bread slice. Serve immediately while the bread is still crispy.
Notes
- Use ripe, in-season tomatoes for the best flavor. Roma or vine-ripened tomatoes work particularly well.
- For best results, make the tomato topping 15-30 minutes before serving to allow flavors to meld, but don't top the bread until just before serving to keep it crispy.
- You can toast the bread on a grill or grill pan for authentic char marks and smoky flavor.
- Leftover tomato topping can be stored in the refrigerator for up to 2 days and used as a pasta sauce or salad topping.
- For a variation, add a small amount of minced red onion or shallot to the tomato mixture for extra bite.
- To make ahead, prepare the tomato mixture and store separately; toast bread just before serving.
- If tomatoes are very juicy, drain some liquid before topping to prevent soggy bread.
- For an extra touch, drizzle finished bruschetta with aged balsamic glaze or add fresh mozzarella.
- The garlic rubbing technique imparts subtle flavor without overwhelming the fresh tomatoes.
- Day-old bread actually works better than fresh as it toasts more evenly and stays crispy longer.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.2gSodium: 295mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 18mgCalcium: 3mgIron: 8mg
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