simple homemade bruschetta made with a mix of grape and cocktail tomatoes
This simple homemade bruschetta recipe is made with juicy grape and cocktail tomatoes, basil, garlic, and balsamic vinegar on toasted bread.
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Servings: 8
Ingredients
- 1 1/2 lbs fresh, in-season tomatoes, diced - any combo you like - see notes for options
- 1/2 cup Basil leaves, thinly sliced (chiffonade) - about 15-20 basil leaves
- 2-3 cloves garlic, grated - or minced
- splash of balsamic vinegar - literally just a splash. don't overthink it.
- extra-virgin olive oil, divided - a splash for the bruschetta and to toast baguette
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 baguette, cut into 1/4-inch-thick slices
Instructions
- Preheat oven to 400℉.
- To a large mixing bowl, combine diced tomatoes, sliced basil leaves and garlic, salt and pepper. Mix together and add a splash of balsamic vinegar and a splash of good olive oil. Mix gently to combine it all together.
- Slice your baguette of choice into 1/4-inch slices. Drizzle with olive oil and bake on a sheet pan at 400℉ until golden, about 8-10 minutes, flipping halfway through.
- Spoon bruschetta mixture over toast, serve and enjoy.
Notes
for tomatoes: I like to use a mix of grape tomatoes and cocktail tomatoes because where I live they are the easiest to find in-seaon. If you can find fresh heirloom tomatoes or tomatoes on the vine, those would also be perfect for this recipe. Sungolds would also be great.
makes 16-20 toasts, and will serve 8-10 easily as an Italian appetizer/side.
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