Ready in 1 hour
Simple appetizer that can (and should) be made about an hour ahead of serving. The keys to this recipe are absolutely-fresh ingredients, fresh grilled bread and a high-quality extra virgin olive oil. Also, make sure you serve this at room temperature, not chilled. It can stand for an hour or two unrefrigerated. Optional add-on: fresh buffalo mozzarella.
"A great, garlicky bruschetta recipe. It is so simple, yet so flavorful! I did make one change; I lightly browned the bread, rubbed each slice with garlic, then brushed them with olive oil. In my opinion, the dry toasted bread takes the garlic easier, and stands up to the oil and toppings better. For my taste, I prefer the crisper bread."- sgrishka
1,686 people want to try | 2,937 have favorited
Find the freshest tomatoes in the store.
If you can find hothouse tomatoes with tender skin, go ahead and use them unskinned, but skinned roma tomatoes work well too. I've found that roma tomatoes work very well for this dish, but skinning them first is a good idea, because around here at least, these roma tomatoes often have a pretty tough skin, and that bite does ruin the texture of the bruschetta a bit.
Preheat the grill (for the bread). You can also use the broiler, but you really need to watch it carefully, and do broil both sides.
To skin the tomatoes, blanch them. To do this, bring a pot of water to a brisk boil. Prepare a large bowl of water with ice as a plunge bath. Wash the tomatoes under cold water, and slice a small "X" in the bottom of them. Gently drop them into the boiling water, and leave them in there for about 45-60 seconds. Take them out and plunge them into the cold water. After 15 seconds or so, you should be able to peel them.
Next, slice them down the middle and core out the seeds. (Throw the seeds out or reserve them for a tomato sauce. There is plenty of flavor in the gel around the seeds, but again, this texture isn't good for fresh bruschetta.)
It's all downhill from here. Dice the tomatoes, and chiffonade the basil (roll the basil leaves into a tight roll and slice them width-wise). Place all these, plus garlic, olive oil, balsamic vinegar, salt and pepper to taste. Let stand for an hour at room temperature for the flavors to come together.
Baste the bread lightly with olive oil and toast over a medium-low grill. Rub garlic over them after they're done, and arrange on a plate with the bruschetta.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
TNT100 1 weeks agoVery tasty
Dougievivi 2 weeks agoYes excellent recipe but I topped it with feta cheese and put in the oven on broil to melt the cheese just a little and then added some crispy bacon. Awsome!!!!
olivera1975 2 weeks agoAbsolutely AMAZING and the best bruschetta ever!
Narayan 2 months ago
wonderwoman68 5 months agoTry adding some crumbled goats cheese or feta. Yum!
bcathey 8 months agoAbsolutely love bruschetta. One of my favorite appetizers with a Italian meal, during the summer
twisted1331 10 months ago
Jcp 11 month agoVery good recipe and very easy to make.
bug2733 11 month agoI used canned diced tomatoes instead of fresh because they weren't in season and it was still AMAZING!!! My family loved it!!!
leanne91763 1 year agoAwesome!!! Can make a meal out of this!!!
Tulkas13 1 year agoThis recipe was awesome!! I ended up adding like 5 gloves of Garlic tho. Cause I'm a huge Garlic fan. And I also didn't peel the tomatoes. Other then that. I did this recipe how it said. And it turned out absolutely amazing!!!
Shay13 1 year ago
olivera1975 1 year agoMy absolutely favourite Bruschetta. Thank you!
Shaf78 1 year agoTremendous. First time I have attempted this recipe. Very tasty indeed.
Kecil 1 year ago
Jcp 1 year agoFirst time making this and it was fabulous! Very easy.
FergieOven 1 year agoI used canned tomatoes and it turned out great. I would recommend whisking oil and vinegar together before adding it to the other ingredients.
stevemur 1 year agoEasy, colorful, delicious appetizer -- great for springtime.
Kidkreole 2 years agoFor my first try, came out great! Great on lightly toasted slices of baguette.
BigOvenFoodie 2 years agoLovely.