A classic bruschetta recipe with a little extra cooked garlic pizazz. We like it on a larger French loaf, but a baguette will work great too. Serve at your next party or add to a tapas spread!
Bruschetta
Yield: 12 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Notes
Tomatoes: You can use almost any type of tomato, but I prefer the small grape tomatoes since they're less juicy and come in bright colors!
Parmesan: Add 1/4 cup shredded parmesan cheese to the mixture if you prefer.
Ingredients
20 ounces grape tomatoes (2 small containers)
3 tablespoons olive oil, plus more for brushing
4 cloves garlic, minced
1/4 cup basil, roughly chopped
1 tablespoon balsamic vinegar
1 teaspoon sea salt, more to taste
1/2 teaspoon pepper, more to taste
1 loaf French bread, sliced into 1/2 inch rounds
Directions
Heat olive oil in a small skillet over medium-low heat. Add garlic and saute until just starting to turn golden, about 1 minute. Place cooked garlic into a large mixing bowl.
Prepare veggies. Quarter tomatoes. Roughly chop basil into small ribbons.
Place tomatoes, basil, balsamic vinegar, salt, and pepper into bowl with garlic. Mix until well combined.
Toast the bread. Position an oven rack a few inches below the broiler. Arrange bread slices on a baking sheet or stone. Broil the top side for 1 minute. Flip and broil the opposite side for 1 more minute, or until lightly toasted.
Top toasted bread with bruschetta mixture and serve.
Enjoy!
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