Classic Italian bruschetta recipe loaded with fresh tomatoes on top of toasted bread slices. The perfect appetizer for a casual dinner or a big celebration.
ingredient
- 1 Italian loaf, french loaf, or baguette
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- ½ teaspoon kosher salt, plus more for seasoning
- 1 garlic clove, peeled and cut in half
- 2 pounds roma tomatoes, about 10
- ¼ cup white onion, finely minced
- ¼ cup thinly sliced basil leaves
- 2 teaspoons balsamic vinegar
- 1 teaspoon finely minced garlic
- ¼ teaspoon black pepper
Directions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 450ºF (232ºC).
- Slice the Bread – Cut the bread on a slight bias into ½" thick slices or ¾" for thicker pieces. There should be between 12 to 24 slices depending on the thickness and length of the loaf.
- Toast the Baguette Slices– Lightly brush olive oil on both sides of the bread. Sprinkle salt on both sides. Bake until the surface is lightly browned, about 5 minutes per side. You still want a soft chew in the center of the bread and not be completely dried out. Transfer toasted bread to a wire rack.
- Enhance the Bread's Flavor – While the bread is still warm, rub the cut-side of garlic on both sides for extra flavor.
- Dice the Tomatoes – Cut the tomatoes lengthwise into quarters, removing the core and seeds. Chop into ¼" dice. There should be about 4 cups of diced tomatoes. Transfer to a medium bowl.
- Season the Tomato Mixture – To the bowl of tomatoes, add the minced onions, basil, balsamic vinegar, garlic, ½ teaspoon salt, and black pepper. Stir to combine. Add 1 tablespoon of olive oil to the mixture, and stir to combine. Taste and season with salt and pepper as desired.
- To Serve – Add the tomato mixture on top of the toasted bread slices and serve immediately. Alternatively, place the mixture in a bowl and let guests top the bread themselves.
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