Easy Bruschetta
Fresh, simple, and full of flavor, this traditional bruschetta recipe combines ripe tomatoes, basil, olive oil, and crusty bread in every bite.
Ingredients
- 4 slices sourdough bread or a baguette or other thick, crusty bread
- 3 Roma tomatoes diced
- 8 –10 fresh basil leaves thinly sliced
- 3 cloves garlic divided
- 1/4 teaspoon salt
- 1 1/2 tablespoons extra virgin olive oil
Instructions
- Dice the Roma tomatoes and place them in a bowl (or the container from your vegetable chopper).
- Thinly slice the basil and add it to the tomatoes.
- Mince 2 garlic cloves and stir them into the tomato mixture along with the salt and olive oil.
- Mix everything well, then refrigerate while you prepare the bread.
- Place the sourdough slices under the broiler for 2–3 minutes per side, or until golden brown and toasted.
- While the bread is still warm (but cool enough to handle), peel the remaining garlic clove and rub it over the surface of each slice. The warmth of the bread will melt the garlic into the crust and add incredible flavor.
- Spoon the tomato mixture generously over each slice of toasted bread and serve immediately.
Notes
- Sourdough is my favorite because it has a hearty texture, but a French baguette or any thick, crusty bread works well.
- Don't worry if the toasted bread seems very crunchy at first. Once the tomato mixture is added, the juices soak into the bread, creating that classic bruschetta texture.
- This recipe is easy to double for parties or appetizers.
- Best enjoyed fresh, but the tomato mixture can be made a few hours ahead and refrigerated until ready to serve.