Balsamic and Basil Bruschetta

Tomato basil
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  • 73 mins
  • Prep: 10 mins,
  • Cook: 63 mins
  • Yield: 4 slices
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Bruschetta is an antipasto that originated in Italy. Traditionally, it was a way to salvage bread that was going stale! The recipe here reflects the traditional version, but variations can also feature vegetables, cured meats, beans and cheese. Simply omit the Parmesan cheese for a vegan option. For prime flavor, use a quality ripe organic tomato and your best vinegar and olive oil. Bruschetta works well as either an appetizer or a party food.

 

What You'll Need

  • 1 pound fresh tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1 baguette, sliced
  • Olive oil for brushing bread
  • Extra garlic for rubbing bread (optional)
  • Parmesan cheese (optional)

How to Make It

  1. Gently toss together the tomatoes, garlic, parsley, basil, vinegar and olive oil and allow to marinate for at least 30 minutes.
  2. Pre-heat oven to 400 degrees.
  3. Slice a large garlic clove in half and rub on each side of the bread (this step is optional). Brush the sliced bread with olive oil on both sides and place on a baking sheet. Bake for just a few minutes, until bread is lightly toasted.
  4. Top each slice of bread with a spoonful of the tomato mixture and sprinkle with freshly grated Parmesan cheese, if desired.