Bruschetta Recipe
Serves 8 to 10
This bruschetta recipe is an easy, delicious summer appetizer! I make it on repeat during tomato season—I love how the sweet, juicy tomatoes play off the crisp bread. My biggest tip for this recipe is to use high-quality ingredients. Because it's so simple, you'll really taste each one.
Ingredients
- 1 baguette, cut into ¼-inch-thick slices
- Extra-virgin olive oil, for drizzling
- 2 pounds ripe tomatoes, diced
- ½ cup fresh basil leaves, chiffonade cut
- 2 garlic cloves, grated
- 1 teaspoon balsamic vinegar
- ½ teaspoon sea salt
- Freshly ground black pepper
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Arrange the baguette slices in a single layer on the baking sheets and drizzle both sides with olive oil. Bake for 10 to 12 minutes, or until golden and toasted.
- Meanwhile, in a large bowl, stir together the tomatoes, basil, garlic, balsamic vinegar, salt, and several grinds of pepper. Season to taste.
- Remove the bread from the oven. Use a slotted spoon to scoop the tomato mixture onto the bread pieces, leaving behind any excess juices. Drizzle with olive oil and sprinkle with flaky sea salt. Serve immediately.