Classic Italian Bruschetta (Print Version)
# Ingredients:
→ Tomato Bruschetta
01 -
6 Roma tomatoes, diced (1 1/2 lbs)
02 -
1/3 cup basil leaves, chopped
03 -
5 garlic cloves, minced, divided
04 -
1 Tbsp balsamic vinegar
05 -
2 Tbsp extra virgin olive oil
06 -
1/2 tsp sea salt
07 -
1/4 tsp black pepper
08 -
Balsamic glaze (optional)
→ Bruschetta Toasts
09 -
1 baguette
10 -
3 Tbsp extra virgin olive oil
11 -
1/3 cup shredded parmesan cheese
# Instructions:
01 -
Core and dice the Roma tomatoes. Drain excess juice and transfer tomatoes to a medium bowl. Stack basil leaves, roll into a tube, and slice into thin ribbons. Add basil to the tomatoes. Finely mince 5 garlic cloves, setting aside 1 tsp of the minced garlic. Mix the reserved garlic with 3 Tbsp olive oil. Add the remaining minced garlic to the tomato mixture. Season with 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir gently to combine and allow to marinate for 15 to 30 minutes. Serve with bruschetta toasts and optional drizzles of olive oil or balsamic glaze.
02 -
Preheat the oven to 400˚F with a rack placed in the center. Slice the baguette into 1/2-inch thick diagonal slices. Arrange the slices on a parchment-lined baking sheet. Using the garlic-infused olive oil, brush both sides of the bread slices. Sprinkle the tops with shredded parmesan cheese. Bake at 400˚F for 5 minutes, then broil on high heat for 1 to 2 minutes until the edges are golden brown.
# Notes:
01 -
For best results, use fresh tomatoes and high-quality olive oil.