Tomato Bruschetta

Tomato Bruschetta is a classic Italian appetizer where a mixture of fresh tomatoes with garlic, basil, and olive oil is served on toasted French baguette.

Recipe Source Link:https://www.mygingergarlickitchen.com/tomato-bruschetta/

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RECIPE INGREDIENTS

» For tomato bruschetta //

• 1 loaf crusty French baguette or Italian bread
• 1/2 teaspoon freshly ground black pepper, more or less to taste
• 10 leaves of fresh basil
• 2 large medium sized tomatoes
• 2 tablespoons balsamic vinegar
• 2-3 garlic cloves, crushed or pressed using a garlic press
• 3/4 teaspoon sea salt, or to taste
• 4 tablespoons exta virgin olive oil

RECIPE INSTRUCTIONS

» Making Tomato Mixture //

1. Coarsely chop tomatoes and drain the juice if there is too much juice.
2. To thinly slice basil leaves, stack the basil leaves on top of each other and roll up like a cigar. Then thinly slice from one end of the cigar to the other.
3. In a large bowl, mix the chopped tomatoes, pressed garlic, sliced basil leaves, balsamic vinegar, olive oil, ground black pepper, red pepper flakes, and salt.
4. Mix everything well to combine.
5. Set aside for 15-20 minutes. This resting time will allow the flavours to soak in.

» Toasting Baguette //

1. Preheat the oven (or a gas grill) to 400 degrees Fahrenheit (200°C).
2. Meanwhile, slice baguette loaf diagonally into 22-24 (½-inch) slices.
3. Brush each slice with olive oil from both the sides.
4. Line a baking tray with parchment paper. Arrange olive oil brushed slices in a single layer on the prepared baking tray.
5. Place the baking tray in the middle rack and toast bread slices for 10 minutes or until until they are light brown on both sides.
6. Alternatively, heat a pan (or grill pan) over medium heat and toast slices in a pan until they are crisp and nicely golden on both sides.
7. Cut a clove of garlic in half and rub over one side of the toast while still warm. 4-5 strokes per bread slice should be enough.

» Assembling Tomato Bruschetta //

1. Arrange the toasted bread slices on a serving platter, garlic rubbed side facing up.
2. Top each toast with with a generous amount of tomato bruschetta mixture.
3. Garnish with sliced basil leaves. Sprinkle each toast with red pepper flakes and ground black pepper.
4. Bruschetta is best served immediately.

RECIPE NOTES

1. Use gluten-free bread to make it gluten-free.
2. Fresh garlic is best here, so do not use canned or jarred garlic in the bruschetta mixture. It does not taste great.
3. Always rub garlic on the hot toasted bread. This way garlic melts into the toasted bread slices and they absorb more flavor.