Bruschetta with Tomato and Basil

 

This is such a simple and classic dish. You can make it with a number of different toppings but favorite is tomato, basil and balsamic on top of a crisp baguette.

Bruschetta with Tomato and Basil:

• 5-6 firm tomatoes, diced very small
• 5-6 basil leaves, cut into very small ribbons (chiffonade)
• 1 small shallot, finely diced
• Drizzle of olive oil, to taste
• Drizzle of balsamic vinegar, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 clove of garlic
• 1 baguette, sliced into thin slices

Preheat the oven to 400 degrees. Line a baking sheet with the baguette slices. Toast the bread for 4-5 minutes on each side. Once you remove the bread from the oven, rub the raw garlic clove on each slice of baguette.

Dice to tomatoes very small, cut the basil into small ribbons and finely dice the shallot. Mix the tomatoes, basil, and shallots with a drizzle of olive oil and balsamic vinegar to taste. Season with sea salt and freshly cracked black pepper. Scoop a spoonful onto each baguette slice and serve. Enjoy.

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Bruschetta with Tomato and Basil

This is such a simple and classic dish. I love bruschetta because it's so versatile and delicious. You can make it with a number of different toppings but I love the simplicity of tomato, basil and balsamic on top a crisp baguette. I like to rub the bread with a raw clove of garlic when it's hot, which flavors the bread without making the garlic flavor to potent. I use really good balsamic vinegar for this, which I recommend, it really makes the flavors pop.

Bruschetta with Tomato and Basil:

5-6 firm tomatoes, diced very small
5-6 basil leaves, cut into very small ribbons (chiffonade)
1 small shallot, finely diced
Drizzle of olive oil, to taste
Drizzle of balsamic vinegar, to taste
Sea salt and freshly cracked black pepper, to taste
1 clove of garlic
1 baguette, sliced into thin slices

Preheat the oven to 400 degrees. Line a baking sheet with the baguette slices. Toast the bread for 4-5 minutes on each side. Once you remove the bread from the oven, rub the raw garlic clove on each slice of baguette.

Dice to tomatoes very small, cut the basil into small ribbons and finely dice the shallot. Mix the tomatoes, basil, and shallots with a drizzle of olive oil and balsamic vinegar to taste. Season with sea salt and freshly cracked black pepper. Scoop a spoonful onto each baguette slice and serve. Enjoy.