Description
A refreshing and simple fresh cherry tomato and basil bruschetta recipe that combines juicy cherry tomatoes, fragrant basil, and garlic on toasted baguette slices, perfect as an appetizer or light snack.
Ingredients
Scale
Tomato Mixture
- 2 cups ripe cherry tomatoes, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh basil leaves, thinly sliced or chopped
- 3/4 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Bread
- 1 baguette or similar Italian bread, sliced into 24 pieces
- 1/4 cup olive oil
Instructions
- Prepare the Tomato Mixture: Chop the ripe cherry tomatoes and place them in a mixing bowl. Add the minced garlic, extra virgin olive oil, sea salt, freshly ground black pepper, and thinly sliced fresh basil leaves to the tomatoes.
- Combine Ingredients: Gently toss the tomato mixture to combine all the ingredients evenly. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Prepare the Bread: Slice the baguette into 24 pieces. Brush each slice lightly with olive oil and place them under the broiler. Toast until the bread is lightly browned and crispy, which usually takes a few minutes. Watch carefully to prevent burning.
- Assemble the Bruschetta: Remove the toasted bread from the oven and top each slice generously with the chilled tomato mixture. For extra flavor and presentation, add a few additional fresh basil leaves on top.
- Serve: Serve the bruschetta immediately to enjoy the crisp bread with the fresh, vibrant tomato and basil topping.
Notes
- For a tangier flavor, add a splash of balsamic vinegar to the tomato mixture before refrigerating.
- Use day-old baguette for better toasting results and crunch.
- The mixture can be prepared up to 24 hours in advance and kept refrigerated.
- Adjust salt and pepper to your taste preference.
- For a dairy-free version, avoid adding any cheese toppings.
