Bruschetta With Tomatoes and Basil Recipe

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Photo courtesy Vankad/Fotolia
Bruschetta can be adorned with a myriad of toppings.
4 Servings SERVINGS


  • For the bruschetta:

    8 thick slices crusty Italian bread 
    4 cloves garlic (2 peeled, 2 pressed), divided 
    3 tbsp fruity extra-virgin olive oil, divided

    For the topping:

    16 to 20 medium tomatoes (fully ripe) 
    2 to 3 tbsp finely chopped, fresh ‘Sweet’ or ‘Spicy Globe’ basil 
    Salt and freshly ground black pepper 
    Garnish: sprigs of fresh basil


  • To make the bruschetta: Toast bread to a medium brown. While still warm, lightly rub one side of each piece with peeled garlic, using about a quarter clove per piece. Drizzle 2 tablespoons olive oil over toasted bread, dividing it equally among the slices. Set toast aside (garlic-side up), on a medium-size platter until ready to serve. To make the topping: Fill a medium-size saucepan halfway with water and bring to a boil. Immerse tomatoes for 30 seconds, then drain and rinse with cold water. Peel, remove seeds and dice. In a small bowl, combine tomatoes with pressed garlic, remaining tablespoon of olive oil, basil, salt and pepper. Set aside and let the flavors meld for 30 minutes. To serve, spoon a few generous tablespoons on each piece of toast. Garnish the plate with fresh basil leaves. Serve immediately. Yields 4 servings.

Bruschetta is versatile in that it can be used with many toppings. Tomatoes and basil are one of the classic combinations.