Tomato bruschetta
Servings: 10 slices
- 10 slices crusty bread or baguette cut into ½ inch or 1.2 cm thick slices.
- 1 pound (500 grams) tomatoes any variety as long as they are ripe
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic 1 for mixture, 1 for rubbing on bread
- 15 leaves fresh basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- Rinse 1 pound tomatoes, dry them, then cut them into small dice.You can discard half of their liquid if they are very watery.
- To a mixing bowl, add the diced tomatoes, 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 clove of grated or crushed garlic, 1 teaspoon salt, ¼ teaspoon pepper, and 15 leaves fresh basil (chopped).Toss until well combined, then taste and just for salt.Let mixture marinate at room temperature for about 10 - 15 minutes.
- In the meantime, slice the bread into 10 to 12 half-inch thick slices (1.2 cm).Arrange the bread on a baking sheet or grill rack and toast it in the oven with the broiler function until golden and crunchy.
- While the bread is still warm, rub it with fresh garlic to infuse it with garlic flavor. Top each slice with one or two tablespoons of tomato mixture and serve.
Nutrition information is an estimate for 1 slice of tomato bruschetta out of 10 slices.
VARIATIONS
For more bruschetta toppings ideas, check out our "variations" chapter above.
SUBSTITUTIONS
Bread: we recommend crusty bread, artisanal bread, or a rustic baguette.
Tomatoes: I recommend vine tomatoes, Roma tomatoes, beef tomatoes, heirloom tomatoes, or plum tomatoes, or cherry tomatoes.
Balsamic vinegar: substitute 1 tablespoon of apple cider vinegar or red wine vinegar for 2 tablespoons of balsamic vinegar.
Fresh basil: substitute dried or fresh oregano.
MAKE AHEAD & STORAGE
Make Ahead: you can't assemble the bruschetta ahead of time because the bread will get soggy. However, you can slice the bread and make the tomato mixture beforehand, so when you want to serve it, you'll only have to toast the bread and top it.
Refrigerator: you can store the toppings in the fridge for a few days in an airtight container. You can also keep the bread in a basket for a few days. 2 to 3 days old bread is excellent for juicy tomato bruschetta.
Freezer: this recipe is not suitable for freezing.
