Bruschetta with Tomato and Basil
This is such a simple and classic dish. I love bruschetta because it’s so versatile and delicious. You can make it with a number of different toppings but my favorite is tomato, basil and balsamic on top of a crisp baguette. I like to rub the hot bread with a raw clove of garlic which flavors the bread without making the garlic flavor too potent. I use really good balsamic vinegar for this because it makes the flavors pop. This is my idea of a perfect appetizer.
Bruschetta with Tomato and Basil:
- 5-6 firm tomatoes, diced very small
- 5-6 basil leaves, cut into very small ribbons (chiffonade)
- 1 small shallot, finely diced
- Drizzle of olive oil, to taste
- Drizzle of balsamic vinegar, to taste
- Sea salt and freshly cracked black pepper, to taste
- 1 clove of garlic
- 1 baguette, sliced into thin slices
Preheat the oven to 400 degrees. Line a baking sheet with the baguette slices. Toast the bread for 4-5 minutes on each side. Once you remove the bread from the oven, rub the raw garlic clove on each slice of baguette.
Dice to tomatoes very small, cut the basil into small ribbons and finely dice the shallot. Mix the tomatoes, basil, and shallots with a drizzle of olive oil and balsamic vinegar to taste. Season with sea salt and freshly cracked black pepper. Scoop a spoonful onto each baguette slice and serve. Enjoy.
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