Easy Bruschetta Recipe
Made with ripe tomatoes, fresh basil, garlic and olive oil served on top of garlic-rubbed toasted crusty bread.
Servings: 10 people
Ingredients
Bruschetta
- 2 lb beefsteak tomatoes* de-seeded and diced
- 3 tbs fresh basil chopped fine
- 3 tbs parmesan cheese freshly shredded
- 1 tbs olive oil
- 1 tbs garlic minced
- salt and pepper to taste
French Bread
- 1 baguette cut into ½ inch slices
- 1-2 tbs extra virgin olive oil
- 1-2 whole garlic cloves
Instructions
- In a large bowl, combine all bruschetta ingredients and stir together. All ingredients can be adjusted to personal taste. Allow to rest for 10 minutes.
- Meanwhile, preheat oven to 325 degrees. Place french bread slices on a baking sheet. Drizzle with olive oil and bake for 5-7 minutes or until lightly browned.
- Immediately out of the oven, rub the tops of the bread slices with garlic cloves a few times. Allow to cool and serve with bruschetta.
Notes
*I have also used Roma or vine ripened tomatoes with great success.
To make ahead: Prepare up to 1 day in advance and store in the refrigerator in an airtight container until ready to serve. Toast baguette slices just before serving for optimal freshness.
Storage instructions: Store leftover bruschetta in an airtight container in the refrigerator for up to 3 days.