Italian Bruschetta Toasts (Print Version)
# Ingredients:
→ Tomato Mixture
01 -
1 1/2 lbs (about 6) Roma tomatoes, chopped into small pieces
02 -
A handful of chopped basil leaves, roughly 1/3 cup
03 -
5 garlic cloves, finely chopped, split up
04 -
1 tablespoon of balsamic vinegar
05 -
2 tablespoons of high-quality olive oil
06 -
Half a teaspoon of fine sea salt
07 -
A quarter teaspoon of ground black pepper
08 -
Optional: balsamic drizzle
→ Toasted Bread Slices
09 -
A classic baguette loaf
10 -
3 tablespoons of olive oil for brushing
11 -
1/3 cup grated parmesan cheese
# Instructions:
01 -
Chop up the Roma tomatoes, making sure to remove extra juices, and place them in a bowl. Roll up the basil leaves like a cigar and slice them thinly, tossing them in with the tomatoes. Mince all 5 garlic cloves, keeping 1 teaspoon aside. Mix that teaspoon with 3 tablespoons of olive oil in a small dish. Pour the rest of the minced garlic into the tomato bowl. Season the mixture by drizzling 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, and sprinkling sea salt and black pepper. Gently stir everything together and let it sit for 15–30 minutes to soak up flavor. Pair it with the toasts, plus extra olive oil or balsamic if you'd like.
02 -
Heat your oven to 400°F, placing a rack in the center. Cut the baguette across at an angle, making 1/2-inch pieces. Lay these slices out on a baking tray covered with parchment paper. Brush both sides using the garlic-flavored olive oil you set aside earlier. Sprinkle parmesan on top of each slice. Bake for 5 minutes, then switch to broil for 1–2 minutes, just until they turn golden.
# Notes:
01 -
Go for ripe tomatoes and good olive oil for the tastiest results.