Tomato Basil Bruschetta Recipe
Learn to make perfect tomato basil bruschetta on toasted crostini with fresh ingredients. Easy Italian appetizer recipe
Ingredients
- 6 large Roma tomatoes, diced (about 3 cups)
- ½ cup fresh basil leaves, torn or chopped
- 3 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 French baguette or Italian bread, sliced into ½-inch pieces
Instructions
- Step 1: Prepare the Tomatoes (5 minutes)Wash and core the Roma tomatoes. Cut them into small, uniform dice (about ¼ to ½ inch pieces). Place the diced tomatoes in a colander set over a bowl, sprinkle with ½ teaspoon of salt, and toss gently. Let them drain for 15-20 minutes to remove excess moisture. This step prevents the bread from becoming soggy.
- Step 2: Prepare the Basil and Garlic (3 minutes)While the tomatoes are draining, wash and thoroughly dry the fresh basil leaves. Stack the leaves, roll them gently, and either tear them into pieces by hand or cut them into a chiffonade using a sharp knife. Peel and mince the garlic cloves finely. Set both aside in separate small bowls.
- Step 3: Toast the Crostini (8 minutes)Preheat your oven to 400°F (200°C). Using a sharp serrated knife, slice the baguette diagonally into ½-inch thick pieces. Arrange the bread slices in a single layer on a large baking sheet. Brush the tops lightly with 2 tablespoons of olive oil. Toast in the preheated oven for 6-8 minutes, or until golden brown and crispy on the edges but still slightly soft in the center.
- Step 4: Make the Tomato Mixture (5 minutes)In a medium mixing bowl, combine the drained tomatoes, minced garlic, torn basil leaves, remaining 2 tablespoons of olive oil, and balsamic vinegar (if using). Season with the remaining ½ teaspoon of salt and freshly ground black pepper. Taste and adjust seasoning as needed. The mixture should be bright, flavorful, and well-balanced.
- Step 5: Assemble and Serve (2 minutes)Remove the toasted crostini from the oven and let them cool for 1-2 minutes. Using a small spoon, generously top each piece of crostini with the tomato basil mixture. Arrange on a serving platter, garnish with additional fresh basil leaves, and serve immediately while the bread is still warm and crispy.