Sunday, February 17, 2013

Tomato & Basil Bruschetta

Photo courtesy of Lauren's Menu
Bruschetta is a common appetizer, and the ingredients are basic and straightforward- tomatoes, garlic, red onions, and balsamic vinegar. I've tried so many recipes, but I never felt like the ratio of tomatoes to vinegar was right... not until I tried this one.

There is just enough "zing" from the garlic and red onions, and the balsamic vinegar rounds out the flavors. I love that you rub a garlic clove over the toasted baguette- what a great idea. However, go easy on the garlic rubbing- I went through many cloves of garlic, and the end result was garlic overload (if you can even believe it, and this gal loves her garlic.) Thus, I say just rub each toasted baguette lightly with garlic and you'll be fine.

Actually, you'll be more than fine. I think a friend and I ate this entire recipe in 1 night. It was just that good. Just remember to top the tomato mixture on top of the baguette right before serving, or the bread will become soggy.


  • 6-7 ripe plum tomatoes, diced
  • 2 cloves of garlic, minced
  • 1/2 small red onion, finely diced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper to taste
  • 6-7 fresh basil leaves
  • 16-oz French baguette
  • Cooking spray
  • 1-2 cloves garlic, peeled
  1. Combine tomatoes, minced garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.
  2. Slice bread into 1/2" thick slices. Place on a tray and spray lightly with olive oil. Toast bread under broiler, until golden, watching closely not to let it burn. 
  3. When bread is toasted, rub each piece with whole garlic clove.
  4. Place bread on a platter and top with tomato mixture. Serve immediately or the bread will become soggy. 
Yield: Makes approximately 26 small slices.

Source: Skinnytaste


Blog Template by Delicious Design Studio