Tomato Basil Bruschetta Recipe
Ingredients
- 4-5 ripe Tomatoes Tomatoes on the vine (about a 1 or 1-1/2 lbs)
- 1/4 cup Yellow Onion
- 8-10 whole Basil Leaves Sliced or chopped
- 2 tsp Minced Garlic
- 1 tsp Extra Virgin Olive Oil
- 2 tsp Balsalmic Vinegar
- 1 tsp Salt & Pepper to taste
- 1 baguette French Bread
- 1/4 cup Extra Virgin Olive Oil Used to brush on each bread slice
- 1 tsp/each slice Grated Pecorino Romano Cheese Or your choice of grated cheese
Instructions
- Preheat oven to 450°F (230°C) for Bruschetta Toast
- Chop Tomatoes & Onions into square pieces and put them into a large mixing bowl
- Chop the fresh Basil Leaves and add them to the bowl
- Next, add the Minced Garlic, Balsamic Vinegar, and Salt & Pepper and 1 tbsp of Olive Oil
- Mix together all the ingredients
- Slice the Baguette diagonally into 1/4" thick slices. This should make approximately 18-20 pieces.
- Brush Olive Oil on one side of each of the bread slices and place Olive Oil side down on a cookie sheet lined with parchment paper.
- Place the slices into the preheated oven on the top rack and toast for approximately 5-6 minutes or until lightly browned
- Remove the bread slices from the oven when they are lightly browned
- With Olive Oil side up, spoon on Bruschetta mix onto each piece, about 1 tbsp
- Sprinkle the top with your favorite grated cheese
Notes
I like to refrigerate the Bruschetta for at least 30 minutes before serving so all the flavors mix together nicely.