A classic bruschetta recipe is great to have in your repertoire. It is super simple and only a few ingredients. Whip this up in just a few minutes for a quick appetizer that will surely impress.
What you will need
FOR THE TOMATOES
4 Tbsp Olive Oil
2 cloves Garlic
1 lb Heirloom Tomatoes
.5 oz Fresh Basil
2 Tbsp Balsamic Vinegar
1 tsp Salt
FOR THE BREAD
2 cloves Garlic(Nutritional facts 347 calories, 11.61 g fat, 60.98 g carbohydrates, 10.36 g protein, undefined mg cholesterol, 505 mg sodium)
How to cook
Gather and portion all ingredients.
Turn on oven to broil
Arrange sliced baguette on a baking sheet and drizzle with olive oil. Place under the broiler for about 5 minutes. Every oven is different though so keep a close eye on the bread as to not burn it.
Smasthe garlic with the flat side of the knife, remove the papery skin and roughly chop.
Add the olive oil to a small pan and add the chopped garlic. Fry for about 30 seconds and then remove from the heat.
Cut the tomatoes in half, and slice out the stems.
Cube the tomatoes.
Pick the basil leaves off of the stem.
Stack the basil leaves together and roll tightly together. Slice into thin strips.
Add the chopped basil to the bowl with the tomatoes
Pour the garlic and olive oil over the tomatoes.
Drizzle the balsamic vinegar over the tomatoes.
Sprinkle a pinch of fresh pepper and salt over the tomatoes.
Mix everything together. Let marinate for at least 10 minutes, or up to a couple hours before serving.
When the bread is crisped to your liking, pull from the oven and turn off the broiler.
Cut a clove of raw garlic in half and rub the bread with the open side. This will add a little extra flavor to the bread.
Drain the tomatoes out of the oil and vinegar and pile it up on the bread.