Authentic Italian Bruschetta
Bursts of fresh flavors from vine-ripe tomatoes, aromatic basil and garlic topped on grilled Italian bread.
Ingredients
- 1 large baguette, cut into 10-12 slices (or ciabatta or sourdough bread)
- 2 tomatoes, large
- ¾ cup basil, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 3 cloves garlic, for rubbing
- 2 tablespoons olive oil, plus more
- balsamic vinegar, for drizzling
Instructions
- Turn on the grill or heat a grill pan over medium heat.
- Slice the bread and brush each slice of bread with some olive oil.
- Place the oiled bread slices on the grill or pan and toast each side for about 2-3 minutes, until golden.
- While the toast is still hot, immediately rub the whole garlic clove all over the surface of each slice of toasted bread.
- Dice the tomatoes into chunks and add it to a bowl.
- Chop the basil and add it to the bowl with the tomatoes, along with 2 tablespoons of olive oil, salt, pepper, and oregano. Mix to combine.
- Spoon about 2 tablespoons of the bruschetta mixture on top of each slice of toast. If desired, drizzle with balsamic vinegar. Enjoy!
Notes
- Bruschetta is best served immediately, or else the toast will get soggy.
- I do not recommend making it ahead of time, as the mixture will become too liquid from the tomatoes releasing their juices over time.
- This recipe can easily be doubled, tripled, etc.
Calories: 80kcal, Carbohydrates: 11g, Protein: 2g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 324mg, Potassium: 84mg, Fiber: 1g, Sugar: 2g, Vitamin A: 252IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg
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