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Easy Bruschetta

Bruschetta
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This bruschetta recipe pairs the traditional Italian grilled bread with tomatoes, garlic and basil. A simple, crowd-pleasing appetizer!

Ingredients

Scale
  • 1 1/2 pounds or 3 large tomatoes (2 1/2 to 3 cups diced)*
  • 3 medium garlic cloves (2 minced and 1 whole)
  • 10 large basil leaves, thinly sliced
  • 1/4 cup minced red onion
  • 1 1/2 tablespoons olive oil, divided
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • 1 baguette or thin French bread loaf
  • Sea salt, for garnish (or more kosher salt)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop and dice the flesh of the tomatoes, discarding liquid and seeds. Mince the garlic, slice the basil and mince the red onion. Gently mix the chopped tomatoes with the garlic, red onion, basil, 1/2 tablespoon of the olive oil, vinegar, salt and fresh ground black pepper. (Depending on the type and ripeness of the tomatoes, it will become very juicy: you’ll strain out the liquid later.) Allow the tomatoes to sit while you toast the baguette.
  3. Slice the baguette into 1/2-inch slices and brush the tops with the remaining 1 tablespoon olive oil, split between the slices. Place the slices on a baking sheet and toast in the oven for 5 to 10 minutes until crisp, then broil for 1 to 2 minutes until it browns on the edges. You can also make grilled bread on a grill or using a grill pan. Once the bread is toasted or grilled, peel the remaining garlic clove, cut a flat edge and rub it on the top of each toast.
  4. Use a fine mesh strainer to drain the tomatoes of all liquid. Then use a fork or spoon to remove the tomatoes from the bowl and place them onto each piece of bread, leaving any remaining liquid behind in the bowl. Sprinkle sea salt (or more kosher salt) for garnish, which adds the final flavoring. Bruschetta lasts up to 1 hour without getting soggy.

Notes

*You can use any tomato variety. Roma tomatoes are less juicy (which helps reduce sogginess), but have less flavor. Because you’ll strain the mixture before topping the bread, any type of tomato works here.

Find it online: https://www.acouplecooks.com/bruschetta-recipe/