One of the most rewarding things for me is being able to make food using produce I grew in my own backyard! Something I always grow are tomatoes and this time I wanted to share a simple recipe that celebrates the sweetness and brightness of fresh garden tomatoes. This Tomato Basil Bruschetta has a savory, tangy tomato basil salad served on crisp, chewy pieces of toasted bread slices. It’s so quick and simple to put together that I won’t waste anymore time on this introduction! Let’s get started with the recipe, shall we?
Ingredients:
- 3 large tomatoes
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/8 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon black pepper
- 8 basil leaves
- 1 baguette + 2 tablespoon olive oil and sprinkle of garlic powder
Directions:
I like slicing up my baguette first and have it ready in the pan to toast when the time comes. Cutting in a slight diagonal gives you a bit more bread surface area to put your tomato topping and there’s nothing wrong with that. In fact, I would say that’s a big plus. Line a sheet pan with your slices of bread.
Dice up your tomatoes and add into a large mixing bowl. Add in the olive oil, balsamic vinegar, salt, garlic powder, and black pepper. Mix everything thoroughly, making sure the tomato is coated well with the dressing.
For the basil you want to chiffonade your basil. That’s right, I use fancy cooking terms on occasion. Chiffonade is just a fancy word for thinly slicing – typically done to greens. You can just throw this word out when you talk about cooking and everyone will automatically assume you know what you’re talking about. You’re welcome. To chiffonade the basil, stack up the leaves, roll them up into a tight cylinder and then thinly slice the leaves. Add the basil into the tomato mixture and mix to combine. Set this aside while you toast the bread.
Before toasting the bread mix 2 tablespoons of olive oil and a sprinkle of garlic powder. Mix up the oil and brush onto top of bread slices. Place the bread in the oven and broil on High for 1-2 minutes per side or until golden brown. Flip the toasted bread back to side with olive oil.
Once the bread is toasted, top it with the tomato mixture and serve immediately. You can also spoon the tomato basil mixture on the bread slices as you eat it so bread stays crisp. To be honest, I kind of like when the flavor of the tomato salad sinks into the bread, but to each there own. Serve as you like and enjoy!
Tomato and Basil Bruschetta
Ingredients
- 3 large tomatoes
- ½ teaspoon salt
- ¼ cup olive oil
- ⅛ teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- ½ teaspoon black pepper
- 8 basil leaves
- 1 baguette
- 2 tablespoons olive oil and sprinkle of garlic powder, for bread
Instructions
- Cut your baguette into ¼" slices on the bias and line on a sheet pan.
- Dice your tomatoes and add into a mixing bowl. To the bowl add olive oil, balsamic vinegar, garlic powder, salt, and black pepper.
- Thinly slice your basil leaves by stacking them, rolling into tight cylinder and then slice thinly. Add the basil to tomato mixture and mix thoroughly.
- In a small bowl mix 2 tablespoons olive oil and sprinkle of garlic powder. Brush this onto slices of bread.
- Place bread in the oven and broil on HIGH for 1-2 minutes per side or until golden brown. Be sure to pay close attention to bread so it doesn't catch.
- To serve, spoon tomato mixture onto slices of bread and serve immediately. Or serve bread and tomato mixture separately and you can spoon onto bread as you eat to ensure bread stays crisp.
- Enjoy!
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