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Tomato and Basil Bruschetta Recipe

  • Prep Time: 20 Min
  • Cook Time: 0 Min
  • Servings: 6
  • Recipe Views: 181 Views

This tomato and basil bruschetta recipe is wonderful any time of year, but it’s incredible when you are able to use homegrown ingredients during warm weather months. It’s even more rewarding to enjoy this appetizer when you’ve grown the ingredients in your very own garden. The sweet taste of the tomatoes with that burst of flavor from fresh basil makes this the perfect compliment to any picnic or party. Not to mention, it’s a healthy alternative to some of those fattening dips and spreads that you often see.

Ingredients

Directions

You can substitute the baguette for any rustic (crusty) bread, be sure to toast bread before adding ingredients.

Step 1

Tomatoes: Chop the tomatoes into small cubes. Place into a large bowl.

Step 2

Basil: Finely chop the basil and add to the main bowl of ingredients.

Step 3

Onion: Chop up ¼ cup red onion and add to the mixture.

Step 4

Bell pepper (optional): Dice the bell pepper and add to the bowl.

Step 5

Garlic: You can use a fresh garlic clove in this recipe, but feel free to turn to dried garlic powder in your pantry if you would prefer. You can add as much or as little as your taste buds prefer.

Step 6

Olive oil: Drizzle ¼ cup olive oil over the tomato and vegetable mixture.

Step 7

Balsamic vinegar: Drizzle a little bit of balsamic vinegar over the top of the mixture. This is a strong flavor, so you don’t want to use much.

Step 8

Salt and pepper: Salt and pepper the mixture, to taste.

Step 9

Bread: Slice the bread into ½” slices. Place on a baking sheet and drizzle with olive oil. Place in the oven for a few minutes until the bread is warm. You can leave it in a little longer if you prefer it to be crunchy. Top the bread with the bruschetta mixture and serve.

Serving Suggestions

You can serve this dish right after preparing it, but it also tastes even more scrumptious when you let the flavors blend into one another for a couple of hours in the refrigerator.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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