Bruschetta with Tomatoes & Basil

Bruschetta is a simple appetizer, one that relies on the quality of its ingredients. Make sure to use a good olive oil, and in-season ripe tomatoes. Seeding is a necessary step to ensure the bread doesn’t get soggy. It’s an easy process and a technique that can be used any time you don’t want extra moisture from the tomato in a dish, such as in a tossed salad.

Bruschetta with Tomatoes & Basil

Prep Time 10 minutes
Bruschetta is a simple appetizer, one that relies on the quality of its ingredients. Make sure to use a good olive oil, and in-season ripe tomatoes. Seeding is a necessary step to ensure the bread doesn't get soggy. It's an easy process and a technique that can be used any time you don't want extra moisture from the tomato in a dish, such as in a tossed salad.
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Course Appetizer
Servings 12 toasts

Ingredients
 

  • 2-3 ripe tomatoes, about 1 pound
  • 8-10 large basil leaves
  • ½ teaspoon kosher salt
  • freshly cracked black pepper
  • 2-3 tablespoons extra virgin olive oil
  • 12 or so slices of bread from a fresh baguette
  • 1 medium garlic clove, cut in half

Instructions
 

  • Heat your oven to 400, or if you have a toaster oven you can use that. Place the bread slices on a pan. Use a pastry brush to coat the bread slices with an even layer of olive oil. Toast until golden brown. As soon as they come out, carefully rub the cut garlic over the warm toast. Set aside.
  • Seed the tomato by cutting in half across the equator. Stick your finger into the seed pockets to loosen, then shake the seeds out over your sink or a bowl. Repeat with remaining tomatoes.
  • Cut the tomatoes into small cubes and place them in a separate bowl. Add the salt and black pepper and stir. Taste and add more salt if needed. Tear the basil leaves and add to the tomatoes.
  • Spoon the tomatoes on the bread and serve right away.
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