Ingredients
Scale
- 1 crusty loaf (e.g., ciabatta or baguette), about 12-16 slices
- 1 lb (about 4–5 medium) ripe Roma tomatoes
- 3 cloves fresh garlic
- 1/4 cup fresh basil leaves, packed
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the tomato topping.
- Step 2: Prepare and toast the bread.
- Step 3: Toast the bread to golden perfection.
- Step 4: Infuse the bread with garlic.
- Step 5: Assemble and serve.
Notes
- Keep any leftover tomato topping in an airtight container in the fridge for up to 2 days; store toasted bread separately and only assemble right before serving to keep it perfectly crisp.
- Assembled bruschetta is truly best fresh; however, if your plain toasted bread has softened, a quick reheat in a toaster oven or dry pan will revive its crispness before adding fresh topping.
- This vibrant bruschetta shines as a fresh appetizer, but it also makes a wonderful light lunch or a bright side to grilled chicken or a simple pasta dish.
- The secret to incredible bruschetta lies in the quality of your ingredients, especially ripe tomatoes and fragrant fresh basil; for maximum garlic punch, generously rub the warm toasted bread with the raw clove to infuse it deeply.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pieces (approx. 175g)
- Calories: 410
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 6g