Bruschetta
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.9 out of 5 stars
(9)
Ingredients
16 to 20 servings
- 1 pound ripe tomatoes*, cored and diced
- 1/2 cup chopped fresh basil leaves
- 1/3 cup finely-diced red onion (optional)
- 2 tablespoons extra-virgin olive oil, plus extra for brushing/drizzling
- fine sea salt and freshly-cracked black pepper
- 1 batch homemade crostini
- 2 large cloves garlic, unpeeled
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Preparation
Step 1
Prep the tomato topping. Stir together the diced tomatoes, basil, red onion, olive oil and a pinch of salt together in a mixing bowl until evenly combined. Cover and refrigerate for at least 15 minutes or up to 24 hours.
Step 2
Make the crostini. Follow recipe instructions.
Step 3
Add garlic. Slice off the ends of the garlic cloves (without removing the papery skins). Then rub the cut end of the garlic evenly over the tops of the bread slices to add as much or as little garlic flavor as you prefer, to taste.
Step 4
Assemble. Taste the tomato topping and season with additional salt (and black pepper, if you’d like) to taste. Add a spoonful of the tomato topping mixture to each slice of bread, then drizzle a hint of olive oil over the tomato topping.
Step 5
Serve. Serve immediately and enjoy!
Step 6
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Chef's notes
Always use the ripest fresh tomatoes that you can find. I typically use cluster tomatoes (a.k.a. tomatoes on the vine), Roma tomatoes or cherry tomatoes.
