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    Bruschetta with Tomato and Basil

    Vegan • 20 mins to cook • Serves 24


    6 Basil, fresh leaves
    2 cloves Garlic
    6 Plum tomatoes (about 1 1/2 lbs), ripe


    1 tsp Balsamic vinegar

    Baking & Spices

    1/2 tsp Black pepper, freshly ground
    1 tsp Kosher salt

    Oils & Vinegars

    1 tbsp Olive oil, extra virgin
    1/4 cup Olive oil

    Bread & Baked Goods

    1 Baguette french bread or similar italian bread
    • Savannah Delmont

      Bruschetta with Tomato and Basil Recipe Prep time: 15 minutesCook time: 10 minutes INGREDIENTS 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, chopped. Salt and freshly ground black pepper to taste 1 baguette French bread or similar Italian bread 1/4 cup olive oil METHOD 1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. 3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

    • Susan Fields

      awesome tomato bruschetta - great italian recipe

    • Emma Callaghan

      Bruschetta with Tomato and Basil Recipe | Simply Recipes | My favourite food

    • Marquelle Nardi

      Bruschetta with Tomato Basil Recipe

    • Gina Proctor

      This is the BEST Bruschetta recipe ever!! Wish I'd known it was this easy to make sooner. I use sliced Italian bread brushed with olive oil & lightly toasted under the broiler... yum! ~ Gina

    • KK

      bruschetta is one of my favorite foods, i use about a 1 1/2 cups of diced tomatoes, a table spoon of olive oil, a teaspoon of vinaigrette and basil to taste, with grated Parmesan cheese on top. Also good with a piece of fresh mozzarella on the bottom instead of Parmesan on top. Remember to toast the bread first!

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