This tomato bruschetta is easy to make in 10 minutes with a handful of simple ingredients. Learn how to make bruschetta better than your favorite Italian restaurant with this easy bruschetta recipe.
TIME & SERVINGS
YIELDS:12 SERVING(S)
PREP TIME:10 MIN
PREP TIME:10 MIN
COOK TIME:8 MIN
INGREDIENT
2 lbs tomatoes (Roma, heirloom, vine tomatoes, etc)
½ cup fresh basil minced
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon minced garlic
½ – 1 teaspoon fine sea salt to taste
¼ teaspoon freshly ground black pepper or to taste
1 loaf bread (French, Italian, sour dough, etc.)
1 Tablespoon olive oil
Fresh mozzarella for serving (optional)
½ cup fresh basil minced
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon minced garlic
½ – 1 teaspoon fine sea salt to taste
¼ teaspoon freshly ground black pepper or to taste
1 loaf bread (French, Italian, sour dough, etc.)
1 Tablespoon olive oil
Fresh mozzarella for serving (optional)
INSTRUCTIONS(STEPS)
Make the Bruschetta
- Finely chop the basil and dice the tomatoes.
- In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
- Add the diced tomatoes and basil and stir to combine.
- Season with salt and pepper to taste.
- Cover and transfer to the refrigerator to chill for 1 hour.
- Toast the Bread
- Preheat oven to 400 degrees F.
- Slice bread into individual-sized servings.
- Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.
- Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.
- Spoon the bruschetta on top of the toasted bread. If desired, add a thin slice of mozzarella cheese to the top. Serve and enjoy.