Bruschetta

Growing up, I despised tomatoes. I always enjoyed tomato sauce on pizza or pasta, but eating tomatoes raw and whole was not my favorite activity. So it may come as a surprise that one of my favorite appetizers to make for guests, especially in the summer, is this bruschetta. The basil provides a freshness and the toasted garlic brings in more depth. Make sure to get quality sourdough bread and thickly slice it and toast.

Basil providing Freshness

Now, let me tell you, this bruschetta is a game-changer, regardless of your tomato preferences (trust me on this one, as I don’t care for whole tomatoes much outside this recipe). There's a beautiful freshness from the basil. The roasted garlic and sea salt flakes gives it even more flavor. The drizzle of balsamic and olive oil ties it together and makes it irresistible. I 100% think you should try this simple, yet delicious bruschetta that may even turn the biggest tomato skeptic into a believer and devourer! It's a symphony of flavors that celebrates the very essence of freshness and depth.

Basil, Tomato, & Garlic Oh My!

The hero here is the aromatic basil, which infuses every bite with a refreshing zing. And then, there's the roasted garlic, a culinary secret weapon that adds layers of savory, almost caramelized goodness to the mix. Together, they create a harmonious blend that elevates the bruschetta experience to a whole new level.

The tomato, the technical star of the show, has tons of Vitamin C and is great for heart health!

So, whether you're a tomato enthusiast or someone who appreciates the magic of fresh ingredients, this bruschetta is a must make.

Looking for a full Italian night? Pair it with a pasta smothered in this vegan Pesto sauce!

Easy At Home Bruschetta

Simple and fresh bruschetta makes the best summer appetizer. Make sure to use good quality bread and fresh, ripe tomatoes and basil

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 2 large tomatoes (or ½ carton of small tomatoes)
• 1 teaspoon salt
• 1- 1 ½ cups rinsed basil chopped
• 6 cloves garlic
• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• sea salt flakes to top
• Quality bread

Instructions

 

• Chop tomatoes finely and put in a bowl with some salt. Let the tomatoes sit for between 20 minutes to 2 hours (this helps drain excess water from the tomato)
• In the meantime, finely chop garlic and put it in a saucepan with a bit of oil (about ½ a tablespoon) and cook for 3-5 minutes until lightly browned, not fully browned
• Chop your basil and slice your bread
• In a heated pan, put some olive oil in and move your bread around the pan coating both sides with a bit of oil. Pan fry until the bread is crispy on both sides
• Drain the tomatoes and put in a bowl with the chopped basil, remainder of the olive oil (1 ½ tablespoons), garlic, balsamic vinegar
• Top the pan fried bread with the tomato mixture and add sea salt flakes to the top
• Storage: store the tomato mixture in the fridge for up to 3 days in an airtight container

Whew, we made it! I hope you enjoyed this delicious journey into the world of bruschetta as much as I did. Now it's your turn—tell me all about your bruschetta adventures! What's your favorite topping, or do you have a secret ingredient that takes it to the next level? I can't wait to hear from you, so drop a comment below and let's keep the bruschetta love flowing. Thanks for joining me, and I'll catch you in the next culinary adventure! 🍅💬💕