This classic Italian starter is great for a party or large gathering. Bruschetta is made with basic ingredients and is quickly prepared.
Recipe instructions Bruschetta with tomatoes and basil
Line a sheet pan with parchment paper. Place a rack in the middle of your oven and preheat it to 450 degrees F (230 degrees C). Dice the tomatoes into pencil eraser-sized pieces.
Deseed the tomatoes. Place them in a colander and agitate them, gently pressing down, so the seeds slip through the holes.
Salt the tomatoes. Sprinkle liberally and mix to incorporate the salt throughout. Wait 20 minutes for the salt to force the juices out of the tomatoes.
While the salt is working its magic on the tomatoes, cut your baguette on the diagonal into inch-thick pieces.
Brush the olive oil onto both sides of the slices. Place them on the lined sheet pan and toast them for about five minutes or until lightly golden.
Agitate the tomatoes once more to release juices. Mince the garlic and chop the basil. Add the garlic, basil, and pepper to the tomatoes.
Add 1 teaspoon of balsamic vinegar and 1 tablespoon of olive oil to the tomatoes. Mix to incorporate. Taste the mixture and add more salt, pepper, and balsamic if necessary.
Top each toasted baguette slice with a heaping tablespoon of the tomato mixture.
Transfer the bruschetta to a serving platter. Serve immediately.