Classic Tomato and Basil Bruschetta
Toasted sourdough topped with vine-ripened tomatoes, fresh basil, and extra virgin olive oil.
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Ingredients
- 1 loaf Sourdough bread loaf, sliced into 1-inch rounds
- 6 medium Vine-ripened Roma tomatoes, diced
- 1/2 cup Fresh basil leaves, chiffonade
- 1/4 cup Extra virgin olive oil
- 2 cloves Garlic cloves, peeled and halved
- 2 tablespoons Balsamic glaze(optional)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Minced garlic (for the tomato mixture)
Instructions
- 1
In a medium bowl, combine the diced tomatoes, minced garlic, fresh basil, salt, and pepper.
- 2
Drizzle 2 tablespoons of extra virgin olive oil over the tomato mixture and toss gently to combine.
- 3
Let the tomato mixture sit at room temperature for 15-20 minutes to allow the flavors to marry.
- 4
Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- 5
Brush both sides of the sourdough slices with the remaining olive oil and toast until golden brown and crisp.
- 6
While the bread is still warm, rub the cut side of the halved garlic cloves across the surface of each slice.
- 7
Spoon a generous amount of the tomato mixture onto each toasted slice, ensuring you get some of the juices.
- 8
Drizzle with balsamic glaze if desired and serve immediately while the bread is still crunchy.
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