Ingredients
Scale
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 2 cups ripe tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: Balsamic glaze for drizzling
- Optional: Fresh parmesan cheese, grated
Instructions
- Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet.
- Bake for 8-10 minutes, or until the bread is lightly golden and crisp. Remove from the oven and rub each slice with a minced garlic clove while still warm.
- While the bread is toasting, prepare the tomato mixture. In a medium bowl, combine the diced tomatoes, chopped basil, balsamic vinegar, 2 tablespoons olive oil, salt, and pepper. Mix well.
- Spoon the tomato mixture generously onto each toasted baguette slice. Drizzle with balsamic glaze (if using) and sprinkle with parmesan cheese (if using).
- Serve immediately and enjoy the best tomato basil bruschetta!
Notes
For best flavor, use ripe, in-season tomatoes. You can also add a pinch of red pepper flakes for a little heat. Store leftover tomato mixture in an airtight container in the refrigerator for up to 2 days. Toast the bread just before serving to prevent it from getting soggy. For extra flavor, grill the bread slices instead of baking them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg