Easy Blistered Tomato Bruschetta
User Reviews
5
Easy Blistered Tomato Bruschetta
Description
The recipe starts by heating extra virgin olive oil in a pan to cook cherry tomatoes until they blister and pop, releasing juices and softening slightly. Minced garlic is added near the end to infuse subtle pungency. The tomatoes are lightly seasoned with kosher salt and black pepper. Meanwhile, baguette slices are brushed with oil and toasted on a hot griddle or cast-iron pan until golden and crisp on both sides.
Once toasted, the bread slices are topped with the blistered tomato mixture and fresh basil ribbons. Balsamic glaze may be drizzled for added tang and sweetness. The dish combines the texture of crunchy toasted bread with the juicy, warming burst of tomatoes and the herbal lift of basil, creating a refined but simple appetizer or snack.
Day-old or slightly stale bread works well for the toast to add sturdiness. The tomato topping can be made in advance and reheated gently. Leftover toasted bread and tomatoes should be stored separately to maintain texture and can keep up to three days.
Ingredients
- 3 cups cherry tomato
- ½ ounce basil about 15 leaves sliced thinly into ribbons, fresh
- kosher salt
- black pepper
- 1 baguette about 1 pound, or other French loaf
- extra virgin olive oil I used our Nocellara Italian EVOO
- 2-3 garlic minced, cloves
- balsamic glaze to your taste, optional
Instructions
- In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)
- Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.
- While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.
- Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.
- Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.
- Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.
Notes
- Use day-old or slightly stale baguette or ciabatta for the best toast texture.
- Prepare blistered tomatoes a day ahead and refrigerate airtight; reheat in a skillet over medium-high heat before serving.
- Grill bread slices just before serving to maintain crispness, and assemble only the needed amount to avoid soggy bruschetta leftovers.
- Store leftover tomatoes in an airtight container in the fridge and toasted bread at room temperature in another airtight container; both keep about three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (up to)
Amount Per Serving
Calories 1389 kcal
% Daily Value*
| Calories | 138.9kcal | 7% |
| Carbohydrates | 17.6g | 6% |
| Protein | 3.6g | 7% |
| Fat | 6.2g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 272.2mg | 11% |
| Potassium | 168.9mg | 4% |
| Fiber | 1.1g | 4% |
| Sugar | 2.9g | 6% |
| Vitamin A | 366.8IU | 7% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 43.6mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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