Description
This classic Tomato Bruschetta recipe is a fresh and flavorful Italian appetizer featuring ripe tomatoes, aromatic basil, and a hint of garlic on toasted baguette slices. Perfect for a light snack or party starter, it combines the juiciness of diced tomatoes with tangy red wine vinegar and the crunch of garlic-rubbed toasted bread.
Ingredients
Scale
Tomato Mixture
- 20 to 24 ounces ripe tomatoes (4 to 5 Roma tomatoes or 3 to 4 regular tomatoes, diced small)
- ¼ cup thinly sliced fresh basil leaves (chopped finely)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
For the Toast
- 1 baguette
- 2 tablespoons olive oil (or to taste)
- 1 clove garlic (for toast)
Instructions
- Prepare Tomatoes: Dice the tomatoes into approximately ¼ inch pieces and lightly drain the excess juice to prevent soggy bruschetta.
- Mix Ingredients: In a bowl, combine the diced tomatoes, finely chopped basil, 2 tablespoons olive oil, red wine vinegar, minced garlic, salt, and black pepper. Stir well and let the mixture stand at room temperature for at least 1 hour to meld flavors.
- Toast Baguette: Slice the baguette into thin pieces. Brush each slice with olive oil and toast or grill on medium heat until lightly browned, about 2 to 4 minutes.
- Garlic Rub: Immediately after toasting, rub each baguette slice with a clove of raw garlic to infuse a subtle garlic flavor.
- Assemble Bruschetta: Spoon the tomato mixture generously over each garlic-rubbed toast slice and serve fresh.
Notes
- Use ripe, juicy tomatoes for the best flavor.
- Adjust salt and pepper according to taste preferences.
- Letting the tomato mixture rest allows the flavors to intensify.
- If preferred, grill the baguette slices for a smoky flavor.
- Serve immediately after assembly to avoid soggy bread.
