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Bruschetta with Tomato and Basil

Yields1 Serving

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

 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
1

Preheat oven to 450°F. Finely dice tomatoes.

2

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

3

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.

4

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.

Nutrition Facts

0 servings

Serving size

Makes 24 small slices.