Description
Classic Tomato Basil Bruschetta
Ingredients
1 baguette, sliced into 1-inch pieces
4 medium tomatoes, diced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tbsp olive oil (plus extra for brushing)
1 tbsp balsamic glaze
1/4 cup crumbled feta or mozzarella (optional)
Salt and black pepper to taste
Directions
Toast the bread:
Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8-10 minutes, or until golden.
Make the topping:
In a bowl, combine diced tomatoes, basil, garlic, olive oil, balsamic glaze, salt, and pepper. Mix well and let sit for 5 minutes to blend flavors.
Assemble:
Top each toasted baguette slice with the tomato mixture. Sprinkle with feta or mozzarella if desired.
Serve:
Drizzle with extra balsamic glaze and olive oil for a finishing touch. Serve immediately!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 90 kcal per serving
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Step-by-Step Guide
1. Prepare the Bread: Preheat your oven to 375°F (190°C). Slice a fresh baguette into 1-inch thick pieces on a slight diagonal for a larger surface area. Arrange slices on a baking sheet and lightly brush the top of each with olive oil. Toast for 8-10 minutes until crisp and golden around the edges.
2. Create the Salsa: While the bread toasts, dice the tomatoes. For the best texture, seed them by cutting in half and scooping out the pulp with a spoon. In a medium bowl, combine the diced tomatoes, chopped fresh basil, minced garlic, 2 tbsp olive oil, balsamic glaze, salt, and pepper. Gently fold everything together and let it marinate for at least 5 minutes.
3. Assemble with Care: Once the bread is cool enough to handle, rub the top of each slice gently with a peeled clove of raw garlic for an extra flavor punch. Use a slotted spoon to top each slice with the tomato mixture, allowing excess juice to drain so the bread stays crisp.
4. Final Touches: Sprinkle with optional cheese, a final crack of black pepper, and a light drizzle of balsamic glaze or olive oil just before serving.
Serving Suggestions
Serve this bruschetta immediately as a crowd-pleasing appetizer. It pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a larger spread, present it alongside a charcuterie board, a bowl of marinated olives, or a simple green salad. For a heartier meal, top with a slice of prosciutto or serve alongside a bowl of pasta.
How-to Summary
Toast olive oil-brushed baguette slices until crisp. Combine seeded diced tomatoes, fresh basil, garlic, olive oil, balsamic glaze, salt, and pepper. Let the mixture marinate briefly. Rub toasted bread with garlic, top with the tomato salsa using a slotted spoon, and finish with optional cheese and a drizzle. Serve immediately.
Frequently Asked Questions
Can I make bruschetta ahead of time? Prepare the topping and toast the bread separately up to 2 hours in advance. Store the topping in the fridge and the bread at room temperature. Assemble just before serving to prevent sogginess.
What’s the best tomato to use? Roma (plum) tomatoes are ideal for their firm flesh and fewer seeds. In summer, use any ripe, in-season tomatoes like heirlooms for superior flavor.
Can I use dried basil? Fresh basil is non-negotiable for authentic flavor. Dried basil will not provide the same bright, aromatic quality.
My bread gets soggy fast. How can I prevent this? Ensure your toasted bread is completely cool before topping. Most importantly, use a slotted spoon to add the tomato mixture, leaving the excess liquid in the bowl.
What’s a good substitute for balsamic glaze? You can use a high-quality aged balsamic vinegar. For a glaze substitute, simmer 1/2 cup balsamic vinegar in a small saucepan over low heat until it reduces by half and becomes syrupy.
Common Mistakes to Avoid
- Using under-ripe tomatoes: They lack sweetness and can make the topping watery and bland.
- Skipping the marinating time: Letting the tomato mixture sit for 5-10 minutes is crucial for the flavors to meld.
- Assembling too early: This is the top cause of soggy bread. Always assemble at the last minute.
- Overloading the topping: Piling on too much mixture makes it difficult to eat neatly. A heaping tablespoon per slice is perfect.
- Burning the garlic: If you mince garlic into the topping, never let it sit in the olive oil for hours before using, as it can develop a bitter, harsh flavor.
Conclusion
Mastering Classic Tomato Basil Bruschetta is about honoring simplicity with quality ingredients and precise timing. This recipe proves that with just a few fresh components and careful assembly, you can create an elegant, flavorful appetizer that impresses with minimal effort. Remember the key principles: use ripe tomatoes, fresh basil, crisp bread, and assemble at the last moment. It’s the perfect start to any meal, embodying the vibrant, fresh spirit of Mediterranean cooking.