Bruschetta is a beautiful summer appetizer of tomatoes, onion, garlic, fresh basil, and olive oil over flavorful, toasted bread slices.
Course Appetizer
Cuisine American, Italian
Keyword tomato
Prep Time 25minutes
Cook Time 8minutes
Total Time 33minutes
Servings 6(serves 4-6)
Calories 182kcal
Author lyuba
Ingredients
Bread:
6-8ozFrench baguette or Italian loaf
2-3tbspolive oil
1garlic clove
coarse sea saltor coarse kosher salt
Tomato Topping:
1.25lbsvine tomatoesor Roma tomatoes, or cherry tomatoes
1/2small red onion
1/4cupfresh minced basil
1garlic clove
2tbspolive oil
coarse sea saltor coarse kosher salt
Instructions
Peel tomatoes (optional):
Heat up a large pot of water and prepare a bowl with iced water. Bring the water to boil and set iced water bowl close to the stove.
Slice a small x across the bottom of each tomato (not the part that attaches to the vine).
Working in batches of 3 or 4 tomatoes, add them to the boiling water for 25-30 seconds. You will see the skin starting to peel off where it's sliced.
Use a slotted spoon to take tomato out of the pot and into the ice bath. Once cooled after a few seconds, take them out onto the cutting board and peel the skin off with your hands. It should come off nice and easy.
Dice tomatoes into small pieces.
Salt Tomatoes:
Cut cherry tomatoes in half and cut other tomatoes into about 1/2 inch chunks. Place tomatoes into a strainer and place the strainer inside a wide bowl to catch the juices. Sprinkle tomatoes with salt, mix, and let them stand while you prepare the bread.
Toasting Bread:
Preheat the oven to 425°. Don't line or grease a thin rimmed baking sheet.
Slice baguette into thin slices and press a garlic clove into the olive oil. Mix oil and garlic very well.
Brush each slice of bread with olive oil on both sides. Place the bread slices onto the rimmed baking sheet in one layer. Sprinkle some coarse salt over the bread and bake for 6-8 minutes, until golden brown.
Take the bread out of the oven and cool on a wire rack.
Bruschetta Topping:
Discard accumulated tomato juices or save it to make tomato vinaigrette.
Combine diced tomatoes in a mixing bowl with minced basil, pressed garlic, and diced red onion. Stir in olive oil and taste to see if you need to add more salt.
Top off each bread slice with some tomato topping and serve right away.