Bruschetta
Bruschetta hails from central Italy, where day-old country bread was rescued by toasting it over coals, rubbing it with raw garlic, and dressing it with good olive oil. The modern classic topping — ripe tomatoes, basil, and a touch of vinegar — turns it into a bright, juicy summer starter that takes minutes to assemble.
By YumYum Editorial · Italian
Prep: 15 min · Cook: 5 min · Total: 20 min · Serves 4
Ingredients
- 1 baguette or rustic Italian loaf, sliced 3/4-inch thick
- 4 large ripe tomatoes, diced
- 2 cloves garlic, 1 minced and 1 whole
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- to taste Flaky sea salt, for finishing
Instructions
- Dice the tomatoes and place them in a colander to drain excess liquid for 10 minutes.
- Toss the drained tomatoes with minced garlic, basil, 2 tablespoons olive oil, balsamic vinegar, salt, and pepper. Let sit at room temperature 10 minutes to meld.
- Brush both sides of the bread slices with olive oil and toast on a grill or in a 425°F oven for 4-5 minutes per side until golden and crisp.
- While still warm, rub each toasted slice firmly with the cut side of the whole garlic clove.
- Top each slice with a generous spoonful of the tomato mixture just before serving so the bread stays crisp.
- Finish with a drizzle of olive oil and a pinch of flaky sea salt.