Name: Tomato Basil Bruschetta
Ingredients: Ripe Tomatoes: About 1 pound, choose Roma, vine-ripened, or heirloom tomatoes. They are the heart of bruschetta, providing sweetness and juiciness. Ripe tomatoes are essential for the best flavor; slightly overripe tomatoes are even better as they are sweeter and softer, perfect for this recipe.; Fresh Basil: 1/2 cup, packed fresh basil leaves. Basil brings a peppery, slightly sweet, and aromatic flavor that perfectly complements tomatoes. Fresh basil is crucial; dried basil will not provide the same vibrant taste.; Garlic: 2-3 cloves, minced. Garlic adds a pungent and savory base note that enhances the other flavors. Adjust the amount to your preference; some prefer a milder garlic flavor, while others enjoy a more pronounced garlicky kick.; Extra Virgin Olive Oil: 1/4 cup, plus more for drizzling. High-quality extra virgin olive oil is essential for both flavor and texture. It adds richness, fruity notes, and helps bind the ingredients together. Use a good quality olive oil for the best taste, as it significantly impacts the overall flavor profile of the bruschetta.; Balsamic Vinegar (Optional): 1-2 tablespoons, for a touch of tanginess. Balsamic vinegar adds a sweet and tangy depth of flavor that complements the tomatoes and basil beautifully. It’s optional but highly recommended for an extra layer of complexity.; Crusty Bread: 1 baguette or similar crusty bread, sliced into 1/2-inch thick rounds. The bread provides the base and texture for the bruschetta. A good crusty bread is crucial; avoid soft or overly sweet breads. Baguettes, ciabatta, or sourdough work exceptionally well.; Salt and Freshly Ground Black Pepper: To taste. Seasoning is key to bringing out the flavors of all the ingredients. Freshly ground black pepper adds a pungent aroma and a slight bite, while salt enhances the sweetness of the tomatoes and the herbaceousness of the basil.

Ingredients

Ripe Tomatoes: About 1 pound, choose Roma, vine-ripened, or heirloom tomatoes. They are the heart of bruschetta, providing sweetness and juiciness. Ripe tomatoes are essential for the best flavor; slightly overripe tomatoes are even better as they are sweeter and softer, perfect for this recipe.
Fresh Basil: 1/2 cup, packed fresh basil leaves. Basil brings a peppery, slightly sweet, and aromatic flavor that perfectly complements tomatoes. Fresh basil is crucial; dried basil will not provide the same vibrant taste.
Garlic: 2-3 cloves, minced. Garlic adds a pungent and savory base note that enhances the other flavors. Adjust the amount to your preference; some prefer a milder garlic flavor, while others enjoy a more pronounced garlicky kick.
Extra Virgin Olive Oil: 1/4 cup, plus more for drizzling. High-quality extra virgin olive oil is essential for both flavor and texture. It adds richness, fruity notes, and helps bind the ingredients together. Use a good quality olive oil for the best taste, as it significantly impacts the overall flavor profile of the bruschetta.
Balsamic Vinegar (Optional): 1-2 tablespoons, for a touch of tanginess. Balsamic vinegar adds a sweet and tangy depth of flavor that complements the tomatoes and basil beautifully. It’s optional but highly recommended for an extra layer of complexity.
Crusty Bread: 1 baguette or similar crusty bread, sliced into 1/2-inch thick rounds. The bread provides the base and texture for the bruschetta. A good crusty bread is crucial; avoid soft or overly sweet breads. Baguettes, ciabatta, or sourdough work exceptionally well.
Salt and Freshly Ground Black Pepper: To taste. Seasoning is key to bringing out the flavors of all the ingredients. Freshly ground black pepper adds a pungent aroma and a slight bite, while salt enhances the sweetness of the tomatoes and the herbaceousness of the basil.

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Instructions

Prepare the Tomatoes: Begin by washing your tomatoes thoroughly. This step is crucial to remove any dirt or residue. Once washed, gently pat them dry with a clean kitchen towel or paper towel. This helps prevent the bruschetta from becoming too watery. Next, core the tomatoes by removing the stem end with a small paring knife. Then, dice the tomatoes into small, roughly ¼-inch pieces. Aim for uniformity in size to ensure even flavor distribution and texture in each bite. Place the diced tomatoes in a medium-sized bowl.
Mince Garlic and Chop Basil: Peel the garlic cloves and mince them finely. Mincing garlic releases its aromatic oils and ensures it distributes evenly throughout the tomato mixture. Add the minced garlic to the bowl with the diced tomatoes. Next, wash and thoroughly dry the fresh basil leaves. Stack the basil leaves together, roll them up lengthwise, and thinly slice them into ribbons (chiffonade). This method of cutting basil helps prevent bruising and retains its fresh flavor. Add the chopped basil to the tomato and garlic mixture in the bowl.
Combine Tomato Mixture: To the bowl with the tomatoes, garlic, and basil, add the extra virgin olive oil. The olive oil adds richness and helps the flavors meld together. If using, drizzle in the balsamic vinegar. Balsamic vinegar adds a touch of sweetness and acidity that balances the flavors beautifully. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it is crucial to bring out the best in the fresh ingredients. Gently toss all the ingredients together to combine, ensuring the tomatoes are well coated with the olive oil and seasonings.
Toast the Bread: Preheat your oven to 350°F (175°C) or use a grill or stovetop grill pan. Slice the baguette into ½-inch thick rounds. For extra flavor, you can lightly brush both sides of each bread slice with a little extra virgin olive oil. This will help the bread crisp up nicely and add a subtle richness. Arrange the bread slices in a single layer on a baking sheet if using the oven. If grilling, place them directly on the grill grates. Toast the bread until it is lightly golden and crisp around the edges. This usually takes about 5-7 minutes in the oven, or a few minutes per side on the grill. Keep a close eye on the bread to prevent burning. Alternatively, you can toast the bread slices in a dry skillet over medium heat for a few minutes per side until golden and crisp.
Assemble the Bruschetta: Once the bread is toasted and slightly cooled, take a clove of raw garlic (optional) and rub it lightly over one side of each toasted bread slice. This step is optional but adds a subtle garlic flavor to the bread itself. Spoon the tomato and basil mixture generously over each toasted bread slice. Make sure to distribute the mixture evenly and don’t overload the bread, as it can become soggy. A good balance of tomato topping and crispy bread is key.
Serve Immediately: Tomato Basil Bruschetta is best served immediately after assembly to enjoy the contrast between the warm, crisp bread and the fresh, cool tomato topping. Garnish with an extra drizzle of high-quality extra virgin olive oil and a sprinkle of fresh basil leaves for visual appeal and added flavor. Serve as an appetizer, snack, or light meal. Enjoy!

Nutrition

Serving Size: one normal portion
Calories: 200
Fat: 12g
Saturated Fat: 2g