Bloody Tomato Basil Bruschetta on Toasted Rounds
Equipment
- Baking sheet
- Mixing bowl
- Oven
Ingredients
- 1 French baguette, cut into 12 rounds
- 5 Roma tomatoes, finely diced
- 1/4 cup fresh basil leaves, chopped
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the baguette rounds on a baking sheet and brush them with 1 tablespoon of the olive oil.
- Toast the rounds in the oven for 8 to 10 minutes until they turn golden and crisp.
- In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil, remaining 2 tablespoons olive oil, balsamic vinegar, salt, and black pepper. Stir until evenly mixed.
- Spoon the tomato mixture generously onto each toasted round right before serving.
Notes
Let the tomato mixture rest for 10 minutes after mixing so the juices release and create more of a bloody appearance on the bread. Use slightly stale baguette slices if available for extra crunch that holds up to the wet topping.
Course: Appetizer
Cuisine: Italian
Equipment: Baking sheet, Mixing bowl, Oven
Cuisine: Italian
Equipment: Baking sheet, Mixing bowl, Oven