Tomato Basil Bruschetta
Delicious slices of toasted Italian bread, topped with tomato and basil coated in a balsamic and garlic olive oil dressing.
Tomato Basil Mixture
- 1 ½ pounds ripe tomatoes about 6-7 tomatoes
- 3 cloves garlic minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves julienned
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 baguette Italian or French bread
- 1 clove of garlic cut in half
- 1/4 cup olive oil
Prepare the tomatoes: Bring 2 quarts of water to a boil. Place whole tomatoes in the water for 1 minute. Immediately remove to an ice water bath. Once cool enough to handle use a knife to gently pierce and pull off the skin and discard.
Remove the core of the tomatoes and cut them in half. Squeeze out most of the juice and seeds and discard. Dice into small pieces.
In a small bowl, combine garlic, 1 Tablespoon extra virgin olive oil, and vinegar, salt and pepper.
Add the diced tomatoes and basil to the dressing and coat to combine.
Taste the mixture and add more salt and pepper if desired.
Toast the baguette slices in oven
Preheat oven to 450°F with a rack placed at the top of the oven.
Slice the baguette using a serrated knife, preferably with a diagonal cut into half inch slices.
Place the slices in the oven on the top rack and toast for 4 to 5 minutes until lightly browned around the edges.
Cut a clove of garlic in half and rub over one side of each piece of toast. Then brush the same side with olive oil.
Arrange the toasted bread on a platter, olive oil side facing up.
Right before serving, gently top each toasted bread slice with some of the tomato basil mixture, leaving enough room on the edges so the pieces can be picked up easily.
You can also toast the baguette slices in an Air Fryer on 400 degrees for 4-5 minutes.
Recipe provided by Make Your Meals