Description
Master the art of classic Italian bruschetta with this easy-to-follow recipe. Enjoy perfectly toasted bread topped with fresh, vibrant tomatoes and fragrant basil.
Ingredients
- 1 rustic loaf (ciabatta, baguette, or sourdough), sliced 1/2-inch thick
- 3–4 ripe Roma tomatoes (or 2–3 heirloom tomatoes), diced
- 2–3 cloves fresh garlic, 1 peeled whole, the rest minced
- 1/4 cup extra virgin olive oil, plus more for brushing
- 1/4 cup fresh basil leaves, chiffonaded
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Toast the Bread: Preheat oven to 375°F (190°C). Brush bread slices lightly with olive oil. Bake for 5-8 minutes, flipping halfway, until golden and crisp. Immediately rub one side of each warm slice with the peeled whole garlic clove.
- Prepare the Topping: In a medium bowl, combine diced tomatoes, minced garlic, and chiffonaded basil.
- Season the Topping: Drizzle the tomato mixture with 1/4 cup extra virgin olive oil. Season with sea salt and black pepper. Gently toss to combine. Let sit for 10-15 minutes for flavors to meld.
- Assemble and Serve: Just before serving, spoon a generous amount of the tomato topping onto each garlic-rubbed toast. Drizzle with a little more extra virgin olive oil if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins