Bruschetta

star rating (6) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 40 bruschetta

Recipe photo

This simple, delicious, and easy-to-transport appetizer offers a quintessential taste of summer. Only ripe tomatoes should be used — and only fresh garlic and basil. Our Guaranteed Baguette recipe is perfect for bruschetta.

Bruschetta

star rating (6) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: about 40 bruschetta
Published: 05/07/2010

Ingredients

  • 2 medium-sized ripe tomatoes, diced
  • 2 cloves fresh garlic, minced
  • 1 tablespoon minced fresh basil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon kosher salt
  • two 15" to 16" French-style baguettes

Directions

1) Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.

2) Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with olive oil.

3) Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. Pack them in an airtight container.

4) When ready to serve, place a scant tablespoon of the tomato mixture on top of each slice of bread.

Yield: about 40 bruschetta.

Reviews

1
  • star rating 06/15/2014
  • Trish from Canton, GA
  • This is a wonderful recipe and uses up my garden tomatoes and basil. I've made it often for guests and they all rave about it. Thanks, KAF!
  • star rating 12/02/2013
  • Elena M from Charlotte, NC
  • I made this several times and we love it. It's a go to appetizer for me. I usually put olive oil and fresh rosemary and pulse it couple times in a blender and the brush the baguette slices with it before I toast them. Occasionally, almost at the end if the toasting time I sprinkle mozzarella on top of the slices and let it melt just a little. Very delicious!
  • star rating 07/09/2010
  • from
  • This was so good and so easy. I didn't have the baguette, so put the bruschetta on a different broiled bread and it was still fabulous.
  • star rating 06/29/2010
  • Jacksie from Onancock, VA
  • This is the easiest and most delicious bruschetta ever! I followed the recipe and got rave reviews from my guests. I will be making this again.
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