Bruschetta with Tomato and Basil Recipe
Recipe reprinted with permission of www.TuscanWomenCook.com.
This was a recipe that was shared with me to try.
The hardest part of this bruschetta with tomato and basil recipe was trying to get a good loaf of baguette bread. Being in a state of quarantine at this time, I have not gone into a store.
Oftentimes, some of the basic foods I attempt to order (through the local grocery pickup system), leaves me without many of the items I have chosen – baguette and Italian bread being a few of them.
Then, last week, I received my baguette bread. A day later, a friend said she had too many tomatoes and asked if I would use them. Bingo! It was meant to be.
I love bruschetta and I’ve made it different ways over the years.
I’ve made it using fresh tomatoes, canned tomatoes, sometimes with onion, and other times drizzled with a reduced balsamic vinaigrette. What I loved about this particular recipe is simplicity.
In fact, as I was making it, my husband kept recommending different ingredients to add, but I really wanted to stick to this recipe and taste the results in comparison to a bruschetta that was tweaked.
I was pleasantly surprised how flavorful this easy bruschetta was with just a few main ingredients.
I didn’t have any pepperoncini, but the crushed red pepper added that perfect touch of heat. I loved how a part of the garlic was spread right onto the toasted baguette with the rest mixed in with the tomatoes.
Warning: you may want to have some mints on hand for afterwards, but it’s worth it! I have saved this recipe as a go-to for easy and delicious appetizers to share (once we’re out of quarantine and can be social again).
This recipe can be found here: TuscanWomenCook. I highly recommend that you follow the instructions to let it chill for an hour. Although it’s tempting to eat right away, that time really allows all the flavors to come together perfectly. Enjoy!
- 1 Baguette, dried, sliced ¼-inch on the bias
- 4 Garlic cloves, two minced and two sliced for the bread
- 1 Pint cherry or 2 large regular tomatoes, quartered or diced, lightly squeezed to remove seeds and excess water
- 4-5 Large basil leaves, chiffonade cut
- 1 Small fresh or dried pepperoncino or a pinch of crushed red pepper flakes
- 1/3 Cup or more of quality extra-virgin olive oil
- Salt and pepper to taste
- Mix the tomatoes, minced garlic, pepperoncino or crushed red pepper, basil, salt, and pepper.
- Refrigerate for one hour to allow the flavors to meld together.
- Lightly grill or toast the bread slices.
- Peel and slice the remaining garlic cloves. Lightly run the sliced garlic over the surface of the bread.
- Place bread on a serving plate and cover each with the tomato mixture.
- Drizzle lightly with olive oil.