Bruschetta with Tomatoes and Basil Recipe
This classic Italian appetizer is a celebration of fresh ingredients and bold flavors. With juicy tomatoes, fragrant basil, and a kiss of garlic all nestled atop golden, crispy baguette slices, this bruschetta is proof that simplicity can be deliciously elegant.
Equipment
- Baking sheet or toaster oven tray
- Mixing bowl
- Spoon or spatula for mixing
- Bread knife
- Cutting board
- Garlic press or use a knife to mince garlic
Ingredients
- 1 French baguette sliced into ½-inch pieces (about 12 slices)
- 4 medium ripe tomatoes diced
- ¼ cup fresh basil leaves chopped
- 2 garlic cloves plus 1 whole clove for rubbing bread
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar optional
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Olive oil spray or brush-on olive oil for toasting bread
Instructions
- Preheat the Oven or Grill: Set your oven to 400°F (200°C) or heat a grill pan over medium-high heat.Toast the Bread: Place baguette slices on a baking sheet. Lightly brush or spray with olive oil. Toast in the oven for 4-5 minutes, or until golden and crispy. For a charred finish, grill for 2–3 minutes per side.
- Prepare Tomato Mixture: In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar (if using), salt, and pepper. Mix well and let sit for 5–10 minutes to let flavors meld.Rub Toasted Bread with Garlic: While the bread is still warm, rub the top side of each slice with the cut side of a whole garlic clove for extra flavor.
- Assemble the Bruschetta: Spoon the tomato mixture onto each slice of toasted bread right before serving to avoid sogginess.Serve Immediately: Optionally garnish with a drizzle of balsamic glaze or sprinkle of parmesan cheese. Enjoy fresh!
Video
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 7 g |
| Serving Size | ~90 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |
| Potassium | 210 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 750 IU |
| Vitamin C | 10 mg |
| Calcium | 25 mg |
| Iron | 1 mg |
Cooking Tips
- Use ripe, juicy tomatoes like Roma or cherry tomatoes for best flavor and texture.
- To prevent soggy bruschetta, assemble just before serving.
- For a gluten-free version, use gluten-free baguette or bread slices.
- A drizzle of balsamic glaze adds a beautiful sweet-tangy finish.