Bruschetta is best when it’s fresh. Vine ripened fresh from the garden tomatoes, garlic and who could resist the aroma of fresh baked bread. Forget about it! Super simple ingredients thrown together for one great tasting appetizer. I often add fresh mozzarella slices to mine because who can resist cheese!
Ingredients
- 4-6 ripe tomatoes, diced
- 4 cloves of garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste
- 1 baguette or Italian bread, sliced diagonally
- Olive oil, for brushing
Instructions:
Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet. Brush each slice with olive oil. Bake in the preheated oven for about 5-7 minutes, or until the bread is lightly toasted and crisp. Remove from the oven and set aside.
In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil, extra-virgin olive oil, and balsamic vinegar (if using). Stir until well combined. Allow the tomato mixture to marinate for at least 10 minutes to allow the flavors to meld together.
Once the toasted bread slices have cooled slightly, spoon the tomato mixture generously onto each slice, spreading it evenly to cover the surface.
Arrange the bruschetta on a serving platter and garnish with additional fresh basil leaves. Serve immediately and enjoy!
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