Bruschetta with Tomato and Basil Recipe {So Easy To Make!}

Bruschetta with Tomato and Basil

VanessaAuthorVanessaCategoryAppetizersDifficultyIntermediate
Rating

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 1 ½ lbs ripe tomatoes
 2 tsp cloves garlic, minced
 1 tbsp virgin olive oil
 1 tsp balsamic vinegar
 6 qts fresh basil leaves, thinly sliced or chopped
 ¾ tsp sea salt
 ½ tsp freshly ground black pepper
 1 qt baguette French bread or Italian bread
 ¼ cup olive oil

Directions
1

1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. Put the tomatoes in the hot water and blanch for 1 minute.

2

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

3

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt, and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

4

Toast the baguette slices. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

5

Serve toasted bread with tomato mixture. Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own or use a spoon to gently top each toasted bread slice with some of the tomato mixtures.

Ingredients

Ingredients
 1 ½ lbs ripe tomatoes
 2 tsp cloves garlic, minced
 1 tbsp virgin olive oil
 1 tsp balsamic vinegar
 6 qts fresh basil leaves, thinly sliced or chopped
 ¾ tsp sea salt
 ½ tsp freshly ground black pepper
 1 qt baguette French bread or Italian bread
 ¼ cup olive oil

Directions

Directions
1

1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. Put the tomatoes in the hot water and blanch for 1 minute.

2

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

3

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt, and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

4

Toast the baguette slices. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

5

Serve toasted bread with tomato mixture. Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own or use a spoon to gently top each toasted bread slice with some of the tomato mixtures.

Bruschetta with Tomato and Basil

Instructions for Bruschetta with Tomato and Basil:

  • The first thing we’re going to do is cut the tomatoes now the one thing I get really disappointed when I go into a restaurant and I get bruschetta is that I always find that it just meant the tomatoes are like masquerader like almost juiced I want chunky tomatoes I want a nice chunky bruschetta I did like anything that’s too small I don’t want anything that’s too big that gonna fall off my bread either so that for me it’s perfect but you can cut them or smaller if you’d like a little bigger if you like that okay all my tomatoes are chopped so next I’m going to cut the red onion.
  • Now remember what I said about the tomatoes this shouldn’t be too fine but the right onions completely different a red onion has to be very finely chopped because I don want to buy it into a red onion I just want to really have that little bit of fire and kind of spiciness that right onto that all right I’m just bringing you soI’m just cutting very small now by the end of the by the end of you chopping you want probably about a tablespoon or so right on it maybe that’s a tablespoon and a half you don’t a lot more than that because, believe me, it’s going to be overpowering and that’s not gonna make you for sure that very tasty trust me.
  • So there is the red onion now the garlic I’m gonna do depend on the size of the garlic. I’m probably gonna do a clove I think this is good I think a clove is good it’s a pretty nice big clove of garlic like I said I don’t want anything to be too overpowering and too strong especially if you’re having a party you don’t want to have garlic breath while you talk to people, okay so I just walk through the back of my knife and same technique you just want to whoop stuff to my head you just want to go back and forth until it’s really finely minced you could also grate this into my garlic is chopped it’s nice and minced.
  • Now next is the basil fresh basil can substitute parsley or dry basil because you know a lot of people don’t understand the difference between dried herbs and fresh herbs some dried herbs are fabulous to use like I love to use dried oregano & it’s my favorite I don’t really use all fresh oregano because it’s a little too strong for me but fresh basil something that cannot have to be fresh basil, especially for tomato bruschetta, has to be fresh basil now what I do with that just put it on a bunch and I just start chipping on it which isn’t it just in relief in strips and
  • Then just go over so that really finely mince so you can distribute all the way through the tomatoes so that every single bite has some Sun basil tomato now the dried oregano I loved you aroma I’ve dried aright now absolute door it probably I never really measured that’s something that um I’ve been cooking so many years I know how much I’ve liked of something. I know much I like I don’t like something I love oregano and it should always put about a teaspoon.
  • I’m just going to put about a teaspoon of dried oregano make a teaspoon and I’m not going to measure because I really believe that a pepper should be added to taste Iknow I like more salt than most people so I’m just gonna put as much as I thinkI’m gonna like but by all means start with a small mouth that if you want more just for yourself or world yourself up never start with an excessive amount of salt because you can’t take it away you can always add it but you can’t take it away that’s about it for me you can’t miss a salt because salt really brings out the flavor in all these ingredients okay and now the olive oil how do you use about I don’t know two-three tablespoons maybe has to be really good extra virgin olive oil okay now we’re gonna leave this here look how beautiful it is still those colors.
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  • I like the Italian flag how beautiful cuz I’m chunky it is so that when you’ remixing it all the juices from the tomatoes and the olive oil then really it will be so delicious on the bread no idea right now find delicious so crusty about I’m going to show you how to splice a baguette for this appetizer I have done I never slice it just like that around because it’s about this big and it gave me no surface for this me also I always place it I always slice it at an angle first thing I do is get rid of this first one it’s kind of difficult to chop up don’t throw everybody off this bed doesn’t cut it too thin like that probably perfect and that’s your first cut so my grill pan is preheated now.
  • If you don’t have a grill pan you can always just put just preheat your oven at 375 and just put your sizes of a friend in there for about five minutes until it’s just golden crispy if you want to spend on that step further your toaster if I’ll ever you don’t even want the crispy bread you can always just put the tomato mixture right on top of the bread as is but I want to warn you that I can get soggy now for most people if most people don’t have a grill pan they wonder if it’s something that should invest in
  • If it’s something that they should have I think it’s one of the best tools you can find mine’s really old mine’s about ten years old I’ve had it for as long as I can remember this is one of the very first things my dad actually bought for me and I love its really seasoned as you can see it’s really seasoned it’s more my favorite tools in my kitchen but if it’s brand new world pan and it’s not seasoned and I will suggest putting some olive oil on it but I’m good to go up just as is so I’m just dipping my slices of bread.
  • Now I’m just going to plate three of them just to show you the finished product or what it looks like but take a big platter just top them or what I even do for parties just take a big plate put this hard bread on which looks gorgeous in a nice rustic brown plate pretty little bowl with a brochure on the sidepeople have themselves perfect okay so here we go look at that oh my god it’ gonna be so delicious you see that look at those collars oh it’s a perfectly good look at that I think this one is a little more only I like to see a couple of tomatoes on the plate.
  • I think it looks pretty right now it’s gonna puta little bit of basil on each one that pretty is that I’m telling ya the star of the show will be you when you bring these to your friend’s house when you have these at your own party trust me so well. Now you better go back in the kitchen right now and make this if you want to impress your date you want to impress your friends I suggest you make this right now but these are ingredients you can find in your supermarket anywhere so it’s going to be so so so delicious.