Bruschetta is a fantastic appetizer. There are so many different ways to prepare it with infinite flavor combinations. You can get as creative as you want or you can keep it simple. I served a traditional and simple bruschetta at my recent summer Italian dinner party. Fresh tomatoes in August never let me down!
Serves about 4-6
- 3 tomatoes, diced
- 1 clove of garlic, minced
- Approximately 1 Tbs of fresh basil, chopped
- 1 ½ Tbs olive oil, plus additional for brushing the bread
- 1 Tbs balsamic vinegar
- 1 baguette, cut in 1 inch slices
- Salt and pepper to taste
Combine the tomatoes, garlic, basil, salt and pepper. Slowly drizzle the olive oil over the tomato mixture, mix gently and let sit at room temperature. The longer you let this sit the more flavor it has so preparing this the night before a party works great. If you are going to let it sit for longer than 30 min, refrigerate and remove from the refrigerator at least 10-15 min prior to serving.
In the meantime, preheat the oven to 350 degrees. Place the cut bread on a cookie sheet. Brush each piece of bread with olive oil. Toast the bread until lightly golden brown.
Place the bread on a serving platter, top with the tomato mixture and drizzle with the balsamic vinegar. You can also mix in the balsamic in the first step instead of drizzling at the end. I prefer to drizzle it as the last step because I like the flavor to stand out and the drizzle also makes it look a little fancier 🙂
Another great thing about bruschetta is you really can’t mess it up. This recipe can be altered very easily…if you like a stronger basil flavor add more basil or if you like a stronger balsamic flavor add more balsamic. Just remember to always taste test!