Classic Italian Bruschetta
A simple yet flavorful Italian appetizer featuring fresh tomatoes, basil, and garlic on toasted bread.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill Pan or Broiler
Ingredients
Ingredients
- 1.5 pounds Roma tomatoes About 6-8 ripe tomatoes
- 1 loaf Crusty Italian bread Like ciabatta or baguette
- 1/3 cup Extra-virgin olive oil Plus extra for drizzling
- 3-4 cloves Garlic Minced or finely chopped
- 1/4 cup Fresh basil leaves Torn or chopped
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Sea salt Or to taste
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon Red pepper flakes Optional for heat
Instructions
- Start by dicing the Roma tomatoes into small, bite-sized pieces. Place them in a mixing bowl. Mince or finely chop the garlic cloves and add to the bowl. Tear or chop the basil leaves and toss them in as well.
- Pour the 1/3 cup of extra-virgin olive oil and 1 tablespoon of balsamic vinegar over the tomatoes. Sprinkle in the sea salt, black pepper, and optional red pepper flakes if you like a little heat. Mix everything gently to combine. Let the mixture sit for 10 minutes to allow the flavors to meld.
- While the tomato mixture is marinating, slice the loaf of Italian bread into 1/2-inch thick slices. Preheat a grill pan or broiler. Brush one side of each bread slice lightly with olive oil. Grill or broil the bread for about 2 minutes on each side, or until golden and slightly crisp.
- As soon as the bread is toasted, gently rub one of the garlic cloves over the surface of each slice for a subtle but delicious garlic kick.
- Spoon generous amounts of the tomato mixture onto each slice of toasted bread. Drizzle with a little extra olive oil if desired. Serve immediately for best flavor and crunch!
Notes
For the ripest flavor, use tomatoes that are in season. Assemble the bruschetta just before serving to avoid soggy bread.