Tomato and Basil Bruschetta. Ah bruschetta, one of the best ways to enjoy the bounty of summer. Pronounced "brusketta", this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. In fact, I only make bruschetta during the summertime, since ripe tomatoes are the number one key to making great bruschetta.
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Pulse until smooth, but somewhat chunky. You can make Tomato and Basil Bruschetta using 5 ingredients and 6 steps. Here you go how you cook it.
Ingredients of Tomato and Basil Bruschetta
- Prepare of Cherry Tomatoes.
- You need of Fresh Basil.
- It’s of Finest Olive Oil.
- It’s of Salt.
- It’s of Bauguette.
Basil and tomatoes compliment each other beautifully and are usually overflowing in my garden in the late summer months. You can toast the bread in the oven or on the grill so you don't heat up the kitchen. Place bread oil side up on an ungreased baking sheet. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat.
Tomato and Basil Bruschetta Instructions
- Finely chop the tomatoes and basil.
- Mix and add a generous glug of olive oil and pinch of salt.
- Heat oven @ 220c.
- Cut baguette into halves and heat in oven for 5 mins or until “crispy”.
- Generously top with your tomato and basil mix.
- Sit back, eat and think of Italy delizioso.
The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care. Dice tomatoes and place in a bowl, mix in chopped basil, garlic, salt, pepper, olive oil and balsamic vinegar and set aside. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. In a large bowl, combine oil, basil, garlic, salt and pepper.