Tomato and basil bruschetta: the classic Italian appetizer
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Tomato and basil bruschetta
First things first: in Italian it’s pronounced “broo-SKET-ta”. It’s only as good as its tomatoes, so use the tastiest you can find. Cherry tomatoes often have much more flavor than larger ones.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
- Dense rustic bread, sliced, to make 18 small toasts about 7 cm (3 in) square
- 20–30 cherry tomatoes, or the same amount of ripe but firm tomatoes
- 1 garlic clove, to rub on the toast
- 5 or 6 basil leaves
- Extra virgin olive oil
- A splash of wine vinegar
- Salt and pepper
Instructions
- Toast the bread and cut it into appetizer-size pieces.
- Finely chop the tomatoes.
- Season with a good swirl of olive oil, salt, pepper and a splash of vinegar.
- Tear the basil leaves and stir them into the tomatoes.
- Lightly rub the toast with the raw garlic. Spoon a little of the tomato juices over each piece, then top with a generous spoonful of the tomatoes.
- Drizzle with a little more olive oil and serve immediately.
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