I have such great memories when I eat Bruschetta with Tomato and Basil. I used to eat it all the time many years ago when I was working in an Italian restaurant. This dish just screams summer – especially towards the end of summer when all of the heirloom tomatoes are at their peak and basil is growing like a weed.
You can make this Bruschetta in about 15 minutes, start to finish. Simply chop the tomatoes and basil, add some garlic, olive oil and balsamic vinegar and grill the bread. Done and done.
I love to serve Bruschetta on a large cutting board with the tomato mixture piled on top of the bread. It looks so fresh and healthy – bursting with summer colors.
Tip Number One:
Make sure to buy some good quality Italian bread and cut in nice thick slices.
Tip Number Two:
Double the recipe and use it as a topping for grilled chicken or fish the following day.
Bruschetta
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Ingredients
- 5 Roma tomatoes, seeded and chopped
- 3 cloves garlic, minced
- 1/2 cup basil chiffonade (thinly sliced pieces, easily done with scissors)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
Instructions
- Combine all ingredients in a large bowl and mix gently. Salt and pepper to taste.
- Slice Italian-style bread into 1/2-inch slices, then place on baking sheet and toast for 2-3 minutes. Remove from oven, turn over and brush untoasted side with olive oil. Place back into oven and cook until golden brown, remove from oven.
- Place bread on a wooden board for serving or individual plates and pile tomato mixture in a mound on each piece of bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
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