Bruschetta with Tomato and Basil

Name: Bruschetta with Tomato and Basil
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams or 7 ripe tomatoes (about; 2 teaspoons cloves garlic, minced (about; 1 Tbsp extra virgin olive oil; 1 teaspoon balsamic vinegar; 6 fresh basil leaves, thinly sliced* or chopped; 1 teaspoons sea salt, more or less to taste; 1 teaspoons freshly ground black pepper, more or less to taste; 1 baguette French bread or similar Italian bread; 60 milliliters 1/4 cup olive oil

The recipe Bruschetta with Tomato and Basil can be made in approximately 35 minutes. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 145 calories, 2g of protein, and 13g of fat per serving. This recipe serves 6. 11033 people found this recipe to be flavorful and satisfying. Many people really liked this Mediterranean dish. It works well as a very reasonably priced hor d'oeuvre. A mixture of balsamic vinegar, sea salt, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).

Ingredients you will need

Tomato

Water

Once the water is boiling, remove the pot from the heat.

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Water

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Pot

Put the tomatoes in the hot water and blanch for 1 minute.

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Tomato

Water

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins.

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Tomato

Equipment you will use

Slotted Spoon

Cut out the stem base with a paring knife.

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Base

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Knife

Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

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Tomato

Seeds

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

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Oven

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl.

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Salt And Pepper

Olive Oil

Tomato

Vinegar

Garlic

Basil

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Bowl

Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.

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Extra Virgin Olive Oil

Balsamic Vinegar

Minced Garlic

Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

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Ground Black Pepper

Tomato

Basil

Salt

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.

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Baguette

Bread

Toast

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Bread Knife

Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.

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Olive Oil

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Baking Sheet

Pastry Brush

Roasting Pan

The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

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Baguette

Toast

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Oven

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.

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Toast

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Oven

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

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Olive Oil

Garlic

Bread

Clove

Toast

Dry Seasoning Rub

Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

Ingredients you will need

Olive Oil

Tomato

Bread

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 mixture. If you top each slice individually, do it right before serving.

Ingredients you will need

Tomato

Bread

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

680grams

or 7 ripe tomatoes (about 2teaspoons

cloves garlic, minced (about 1Tbsp

extra virgin olive oil 1teaspoon

balsamic vinegar 6

fresh basil leaves, thinly sliced* or chopped 1teaspoons

sea salt, more or less to taste 1teaspoons

freshly ground black pepper, more or less to taste 1

baguette French bread or similar Italian bread 60milliliters

1/4 cup olive oil

Recommended wine: Chianti, Sparkling Rose, Sparkling Wine, Trebbiano, Verdicchio

Chianti, Sparkling rosé, and Sparkling Wine are my top picks for Bruschetta. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.