There are few things I love more than bruschetta. The grilled, buttery bread. The beautiful tomatoes. The scrumptious basil. It’s the perfect snack, unless you eat 12 pieces like do. Then it’s more like a meal. I’ve loved bruschetta for more than half my life and used to regularly devour it during my vegetarian days, before Marlboro Man roped my heart and introduced me to the world of steak cooked in sizzling butter.
Bruschetta is divine during the summer when tomatoes and fresh basil are in season, but guess what? Cherry tomatoes and basil can be found year-round in most grocery stores, so don’t let the season stop you from devouring this recipe. You can even toast the bread and put together the tomato mixture a few hours in advance and assemble when your gang gets hungry.
What is bruschetta and how do you eat it?
Hardly anything makes my tastebuds jump up and down and do flip-flops more than bruschetta. It’s a finger food made with toasted bread that’s topped with cherry tomatoes that have marinated with fresh basil, balsamic, and garlic. Mmm. It’s a great easy appetizer because it looks elegant but it’s exceedingly simple.
What is the best bread for bruschetta?
Any sort of bread sturdy and crusty enough to hold up to bruschetta toppings will work! Italian bread such a ciabatta or French bread like baguette are ideal. I like slicing up a whole baguette into diagonal slices so there’s plenty of surface area to hold the tomatoes. Don’t slice the bread too thin or it could get soggy and fall apart, but don’t slice it too thick either: The tomatoes are the star of the show, and it should remain that way.
Is bruschetta meant to be served hot or cold?
It’s fine if the toasted bread is still a hint warm, but you want the tomato mixture to be cool! Allowing the tomatoes, basil, and garlic, and balsamic to hang out in the fridge for an hour or so helps all the flavors blend. When those juicy tomatoes hit the buttery bread it’s the most perfect combination ever!
YIELDS:
12 serving(s)
PREP TIME:
20 mins
COOK TIME:
10 mins
TOTAL TIME:
30 mins
Ingredients
2 tbsp. olive oil
5 cloves garlic finely minced.
1 pt. red grape tomatoes halved lengthwise.
1 pt. yellow grape tomatoes halved lengthwise.
1 tbsp. balsamic vinegar
16 whole basil leaves (chiffonade)
Salt and pepper to taste (don’t oversalt!)
1 whole baguette
8 tbsp. butter
Directions
1
In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
2
Add the tomatoes, balsamic, basil, and salt, and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
3
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half of the butter in a large skillet and toast half the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
4
To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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