This Italian Bruschetta is, in my book, the dish of the summer! Bursting fresh cherry tomatoes grown from the garden, tossed with fragrant basil, sea salt, fruity olive oil, and tangy balsamic vinegar. While it marinates, homemade sourdough bread slices are brushed with olive oil and garlic, then toasted to golden perfection. A simple, yet elegant and refreshing dish 👏🏽
Authentic Italian Bruschetta
Tomato Bruschetta:
- 2 cups diced tomatoes (I used a mix of cherry, yellow, and Roma)
- 1/2 cup chopped fresh basil
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Toast:
- 6 slices of sourdough bread
- 1/4 cup extra virgin olive oil
- 1 tsp minced garlic
Slice the tomatoes into cubes and place into a medium bowl. Cherry tomatoes can be sliced as is, but if you’re using larger tomatoes, scrape out the core to reduce excess juice. Stack the basil leaves on top of each other and thinly slice them into ribbons. Add them to the tomatoes, along with the oil, vinegar, garlic, salt and pepper. Toss to combine and set the tomato bruschetta aside to marinate for at least 15 minutes. Meanwhile, prepare your toasts. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment. Slice your sourdough bread and lay on top of the baking sheet. Whisk together the oil and garlic and brush the bottom and tops of the bread with the olive oil garlic mixture. Bake for five minutes, then turn up the oven to broil, and broil the toasts until golden brown, about 2 minutes. Top your warm sourdough slices with the tomato bruschetta and drizzle with extra virgin olive oil or balsamic if desired. Enjoy!
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