Classic Balsamic Bruschetta
Syrupy balsamic vinegar and extra-virgin olive oil are all that is needed to dress ripe, juicy garden tomatoes for bruschetta. This is a classic Italian bruschetta recipe that is perfect on its own or as a great foundation for variations. The best summer appetizer.
Servings 8
Ingredients
- 2-3 large garden ripe tomatoes cored
- 3 garlic cloves minced; plus 1 more for bread
- ¼ cup fresh basil leaves minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar or balsamic glaze (start with less at first)
- ½ teaspoon kosher salt to start
- ¼ teaspoon black pepper
- ½ loaf of thin French baguette or pre-made crostini sliced and toasted (directions to follow)
Instructions
For the bruschetta mix
- Use a sharp knife or corer to core the tomatoes Finely mince garlic. Julienne the basil. You can also do a combo of chopped and julienned basil for a pretty texture.2-3 large garden ripe tomatoes, 3 garlic cloves, ¼ cup fresh basil leaves
- Add all the tomatoes to a medium bowl. Stir in the garlic first and then add in the basil.Pour the oil and then the vinegar over the tomato mix. Toss until well coated. Season with salt and pepper. Taste and adjust seasoning as needed.¼ cup olive oil, ¼ cup balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper
For the garlic toast
- Preheat the oven to 400°.
- Thinly slice the baguette. Rub the remaining peeled clove of garlic over both sides of each slice. Lay on a sheet pan and toast until golden for about 10 minutes until toasted, flipping halfway through. Set aside to cool. The toasts will further crisp up as they cool.½ loaf of thin French baguette or pre-made crostini
- To serve. Place a bowl of bruschetta mix on a platter and surround with the crispy toasts. Or cut 4 larger slices of Italian bread in half and serve alongside a pasta dinner for 8.
