Ingredients
Bread
- 1 baguette, sliced into ½-inch slices
- Extra-virgin olive oil, for brushing
- 4 garlic cloves, peeled
Tomato Topping
- 8 Roma tomatoes, seeded and roughly chopped
- ⅓ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup chopped fresh basil
- 1 teaspoon kosher salt
Instructions
- Preheat the Broiler: Position a rack in the upper third of your oven and turn the broiler to HIGH setting to prepare for toasting the bread.
- Toast the Bread: Brush one side of each baguette slice with olive oil. Arrange the slices on a rimmed baking sheet with the oiled side facing up. Broil for 3 to 4 minutes until golden brown and crisp.
- Rub Garlic on Bread: Once toasted, gently rub the toasted side of each bread slice with garlic cloves, using about one-third of a clove per slice to impart a subtle garlic flavor.
- Prepare Tomato Mixture: In a medium bowl, combine the chopped tomatoes and kosher salt. Let this sit for 5 minutes to draw out excess moisture. Then drain any excess liquid and stir in ⅓ cup olive oil, balsamic vinegar, and chopped fresh basil until well combined.
- Assemble Bruschetta: Spoon the tomato mixture evenly atop each garlic-rubbed bread slice. Serve immediately to enjoy the crisp texture and fresh flavors at their best.
Notes
- For best results, use ripe but firm Roma tomatoes to avoid an overly watery topping.
- You can adjust the amount of garlic rubbed on the bread to suit your taste preference.
- If desired, add a sprinkle of freshly ground black pepper or a drizzle of balsamic glaze for extra flavor.
- Serve fresh assembled bruschetta immediately to maintain crispiness and freshness.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
