How to Make Bruschetta
Rahat
There’s nothing quite like the fresh, vibrant flavors of homemade bruschetta to awaken your senses. Ready in just 15 minutes of active prep and cooking time, it’s a dish that feels indulgent yet effortless.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Resting Time 1 minute min
Total Time 1 minute min
Servings 12 slices
Calories 80 kcal
- 1 ½ lbs ripe Roma tomatoes seeds removed, finely diced, and gently patted dry (about 6-7 tomatoes)
- ¼ cup fresh basil leaves sliced into thin ribbons
- ¼ cup finely diced white onion
- 3 cloves garlic finely minced, + 1 additional clove, sliced in half
- 1 Tablespoon olive oil + additional for brushing bread
- Sea salt to taste
- 1 French or Italian baguette
To prepare Bruschetta, combine diced tomatoes, chopped basil, diced onion, 3 minced garlic cloves, 1 tablespoon olive oil and sea salt. Stir well and allow to rest for at least an hour for flavor to fully develop (refrigerate if you will not be eating within 2 hours).
Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
Slice baguette on an angle into ½" thick slices. Place on an ungreased cookie sheet.
Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.
Calories: 80kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 131mgPotassium: 167mgFiber: 1gSugar: 2gVitamin A: 499IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Keyword basil, garlic, Italian appetizer, olive oil, tomatoes