Bruschetta is a classic Italian appetizer ideal for enjoying summer’s bounty of fresh tomatoes. Just scoop the juicy, vinegary topping onto crunchy toasted bread and you have the easiest summer snack!
INGREDIENTS
- 3 tablespoons extra virgin olive oil divided
- 4 garlic cloves minced
- 6 Roma tomatoes diced (465g)
- ⅓ cup basil leaves thinly sliced (10g)
- 3 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 baguette cut into 24 ½-inch-thick slices
DIRECTIONS
- In a small skillet, heat 2 tablespoons of olive oil and the garlic over medium-low heat until the garlic is very fragrant, about 2 to 3 minutes. (Do not brown the garlic.) Remove from heat and transfer to a medium mixing bowl to cool for a few minutes.
- To the cooled garlic oil, stir in the tomatoes, basil, vinegar, salt, and pepper. Let marinate for at least 30 minutes and up to 12 hours.
- Preheat the oven to 400°F. Lightly brush both sides of the baguette slices with the remaining 1 tablespoon of olive oil and place on a baking sheet in a single layer. Toast the bread until golden brown, about 12 minutes, turning halfway through baking.
- Top the toast baguette slices with the marinated tomatoes and serve immediately.
