Homemade Bruschetta
User Reviews
5
Homemade Bruschetta
Description
Homemade Bruschetta features crisp baguette slices toasted until light and rubbed with garlic for a subtle pungency. The tomato topping is prepared by draining diced tomatoes after salting them to draw out excess moisture, then mixing them with fresh chiffonade basil, minced garlic, and olive oil. This combination creates a fresh, fragrant, and slightly oily topping that complements the crunchy bread. The method of toasting the bread and rubbing it with peeled garlic enhances the overall flavor and texture, making each bite a balance of crispness and softness. Serving options include topping each crostini individually or presenting the tomato mixture separately so guests can assemble their own. This bruschetta is ideal for using ripe tomatoes and fresh basil, offering a straightforward preparation that emphasizes ingredient quality and texture contrasts. The recipe also makes about 10 appetizer servings and can be prepared ahead with proper refrigeration.
Ingredients
For the crostini:
- 1 baguette sliced on the bias into 1/4-inch slices (about 20 slices, see note 1)
- 1/4 cup olive oil (see note 2)
- 2 cloves garlic peeled
For the bruschetta:
- 2 medium tomato cored, seeded and diced (see note 3
- salt freshly ground
- black pepper freshly ground
- 1/4 cup basil chiffonade (see note 4, fresh leaves
- 2 cloves garlic minced
- 1/4 cup olive oil
Instructions
For the crostini:
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
- Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Once cool, gently rub one side of each crostini with the peeled garlic.
For the bruschetta:
- In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes. Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
- Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve a bowl of tomato mixture separately on a platter with crostini.
Notes
- Choose a crusty French baguette for better texture; an Italian baguette also works.
- You may substitute olive oil on crostini with melted butter for a different flavor.
- Tomatoes can vary: use medium, small, plum, or cherry tomatoes in equivalent amounts.
- Chiffonade basil by stacking leaves, rolling into a log, and slicing thin ribbons for best texture.
- Store tomato mixture covered in the refrigerator up to 4 days; toasted baguette slices keep at room temperature for 2 to 3 days.
- Prepare the tomato topping up to one day in advance for enhanced flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Sodium | 155mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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