Bruschetta with Tomato and Basil

By Jackie DeKnock  ,   

August 27, 2015

Italian bruschetta (pronounced brusketta) is a wonderful way to capture the flavors of Tuscany!

  • Yields: Makes 24 small slices.


6 or 7 ripe plum tomatoes (about 1 1/2 lbs.)

2 cloves garlic, minced

1 tbsp. extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil


Preheat oven to 450°F. Finely dice tomatoes.

Place tomatoes, garlic, extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Align the bread on a serving platter, olive oil side up. Top each slice with the tomatoes right before serving or the bread will get soggy.

Why use plum tomatoes instead of regular tomatoes? The skins are much thicker, there are fewer seeds and less juice.

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