Tomato Basil Bruschetta
Total time: 20 mins, Servings: 4
INGREDIENTS
- 2 lbs ripe tomatoes (about 5–6 medium, any kind)
- ½ tsp fine sea salt, plus more to taste
- ½ cup finely chopped white onion (about ½ a medium onion)
- ½ cup chopped fresh basil (about ¾ oz)
- 2 garlic cloves, minced or pressed
- 1 French baguette
- 4–5 Tbsp extra-virgin olive oil, divided
- Thick balsamic vinegar (for drizzling)
Optional: flaky sea salt
INSTRUCTIONS
- Prep the oven: Preheat your oven to 450°F. Line a baking sheet with parchment for easier clean-up.
- Make the tomato topping: Dice the tomatoes and place them in a bowl, leaving behind the seeds and extra juice on the cutting board. Stir in ½ tsp salt. Add the chopped onion, basil, and garlic. Mix well. Set aside to let the flavors blend while you toast the bread.
- Toast the bread: Slice the baguette into ½-inch thick pieces on a diagonal. Lightly brush both sides of each slice with olive oil (use about 2–3 Tbsp). Lay the slices in a single layer on the baking sheet. Bake for 6–9 minutes, until golden and crisp.
- Finish the topping: Drain off any extra tomato juice from the bowl using your hand or spoon. Stir in the remaining 2 Tbsp of olive oil.Taste and add more salt if needed (start with ¼ tsp). If you want more garlic flavor, add another clove.
- Assemble and serve: Spoon the tomato mixture onto each toasted slice, letting excess juice drip off before topping.Drizzle with balsamic vinegar and sprinkle with flaky sea salt, if using. Serve right away for best texture and flavor.
Credit: https://cookieandkate.com/tomato-basil-bruschetta-recipe/