5-INGREDIENT TUSCAN BRUSCHETTA
A 5-ingredient Tuscan Bruschetta made with toasted bread, fresh tomatoes, basil, garlic, and EVOO. An authentic and rustic Italian appetizer perfect for entertaining.
Equipment
- Baking Sheet
- Pastry Brush
- Small Serrated Knife for dicing tomatoes
- Large Bowl
Ingredients
- 1 Baguette - NOTE: Approximately 285 grams and/or 21 inches
- 4 Tablespoons Extra Virgin Olive Oil, separated - NOTE: Elevate with Peperoncino or Basil-infused EVOO - link below!
- 6-7 Large Roma Tomatoes - NOTE: Approximately 28 ounces / 70 grams
- 1 Tablespoon Fresh Basil, finely chopped - NOTE: Approximately 15 large leaves
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 clove fresh garlic
Instructions
- Preheat oven to 375°F
- Slice baguette approximately ½ - ¾ inch thick, at a slight diagonal.
- Place baguette slices in a single layer on a large baking sheet.
- Lightly brush the top side with 2 Tablespoons EVOO.
- [While oven finishes pre-heating]. Place a large bowl next to your cutting board.
- Dice the tomatoes: using a small serrated knife, cut in quarters, cut to remove core tip, remove seeds, slice in small strips, then chop small dice. Add diced tomatoes to the large bowl.
- Put baguette slices in the oven for 10 minutes.
- [While the bread is toasting] Add chopped basil, salt, pepper, and EVOO to the large bowl with tomatoes; and gently toss to combine.
- Peel Garlic clove and cut in half lengthwise. Set aside.
- When bread is toasted, remove from oven and let cool on the baking sheet.
- When it’s cool enough to handle, use the ‘open’ side of the garlic glove to rub on one side of each of the baguette slices.
- Assembly: I like to assemble directly on the Serving Platter. Spoon a heap of the tomato mixture on top of each slice.
- Garnish with fresh ground pepper, a drizzle of Balsamic Reduction or EVOO, and serve immediately.
- Buon Appetito!
Notes
Special Instructions:
- Elevate with Infused EVOO! The How-To is here: Everyday EVOO Infusions
- Making it ahead: The day prior, you can make the top tomato mixture, as well as toasting the baguette; but don’t assemble until just prior to serving.
- If you have leftover tomato mixture, don’t toss it! Use it the next day as a topping for grilled chicken or fish, toss it with warm pasta, or spoon it over scrambled eggs for an Italian twist on breakfast.