Description
You’re going to need to add a little bitta this and that to get your bruschetta in the realm of perfect. Tomatoes vary in flavor. It’s not you, it’s them. So trust your gut and add a little extra vinegar (acid), honey, salt, and garlic as needed. This is my kind of invigorating.
Ingredients
Tomato Base:
- 5 c. finely diced, in-season cherry tomatoes
- 1 c. lightly packed fresh basil, chopped
- 1 tbsp. balsamic vinegar
- 1 tbsp. good-quality olive oil, plus more for the bread
- 3 large cloves garlic, finely minced
- 1 tsp. coarse kosher salt
- freshly cracked pepper, to taste
- (optional) drizzle of honey, if needed
Bread:
- 1–2 fresh baguettes
Instructions
Make the bruschetta at least 1 hour in advance. Add all the prepared tomato base ingredients into a large bowl. Stir together and taste. Too acidic? Add a little honey. A little flat? Add a little salt. Too sweet? Add an extra glug of vinegar. Not punchy enough? More garlic. Allow the flavors to mingle and deepen for about 1 hour before serving.
Prepare the bread. Preheat the oven to 400°F. Slice the bread at an angle, about 1/2″ thick. Place in a single layer on a baking sheet (or two). Drizzle liberally with olive oil. Bake for about 10 minutes or until lightly golden, turning halfway through.
Serve. Best served same day.
Notes
Leftover bruschetta is delicious served over pasta or in a chicken parmesan dish.
- Prep Time: 15 minutes
