Tomato and Basil Bruschetta (Print Version)
# Ingredients:
→ For the bruschetta
01 -
2 cups cherry or grape tomatoes, sliced
02 -
2 cloves garlic, minced
03 -
1 tablespoon olive oil
04 -
1 tablespoon balsamic vinegar
05 -
1/3 cup fresh basil, chopped (or more if desired)
06 -
Salt and pepper to taste
07 -
Balsamic glaze (optional)
→ For the baguette slices
08 -
1 large whole wheat baguette, sliced into 1/2-inch slices
09 -
2 tablespoons olive oil, for brushing
10 -
1 clove garlic, sliced in half
# Instructions:
01 -
Preheat oven to 400 degrees F.
02 -
Slice the tomatoes and place them in a bowl. Mix in the chopped garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Set aside to let marinate.
03 -
Slice the baguette into approximately 16 slices (or the number it yields) and lightly brush them with olive oil. Place each slice oiled-side down on a sheet pan.
04 -
Toast the baguette slices in the preheated oven for 8 to 10 minutes, or until lightly toasted.
05 -
Once the bread is toasted, rub the cut side of the halved garlic clove on each slice. Spoon the tomato mixture onto the toasted slices and drizzle with balsamic glaze if desired. Serve and enjoy!
06 -
Store any leftover bruschetta in a sealed, airtight container in the fridge for up to 2 days.
# Notes:
01 -
This bruschetta tastes amazing when served over grilled chicken.