Toasted Basil and Tomato Bruschetta

A bright and unfussy tomato-topped toast.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: basil, bruschetta, tomato

Servings:

Calories: 371kcal

Author: Daisy Merano

Prepare the toping by combining all the topping ingredients in a bowl. Mix well and set aside.
4 tablespoons olive oil, 3 cups grape tomato, 6 pieces fresh basil leaves, 2 cloves garlic, 1 ½ teaspoons balsamic vinegar, 1/8 teaspoon sea salt, A pinch of ground black pepper
Preheat oven to 350F.
Brush olive oil on one side of the Vienna bread. Arrange the bread in a baking tray. Bake for 5 to 6 minutes.
1 ½ tablespoons olive oil, 3 to 5 slices Italian bread
Remove from the oven. Let cool.
Generously top with the tomato and basil mixture. Enjoy!

Let the topping rest before serving. After mixing the tomatoes with garlic, oil, and vinegar, I always let it sit for at least 10 minutes. This resting period draws out the juices and softens the garlic slightly without cooking it.
Choose the right bread. Avoid very soft sandwich loaves. Italian or Vienna bread holds its structure better and gives a more satisfying bite once toasted.
Do not refrigerate the topping. The cold dulls the flavors and hardens the olive oil. Keep the mixture at room temperature, covered, and use it within an hour or two.
Basil should be fresh, not dried. Dried basil won’t give the same lift. Slice fresh basil leaves just before adding to the mix so the oils stay intact.
Add topping just before eating. If you spoon the mixture on too early, the bread may go soggy. Toast first, top later, especially if you plan to serve guests.