I adore the flavor of tomatoes and basil SO much - we had a few extra tomatoes getting soft and I was able to get ahold of some beautiful fresh basil, so I knew bruschetta was on the horizon soon! This was a lovely, easy recipe that I whipped up in no time. That garlic infused oil made a great impact on the flavor. I could have just eaten spoonfuls of this straight from the bowl. The lightly garlicky bites of crunchy baguette made a terrific base for this fresh and tasty treat!
Easy Bruschetta adapted from Cooking Classy
1/4 cup extra virgin olive oil
1 1/2 TBS minced garlic (jarred)
4 medium tomatoes, finely chopped
1/4 cup grated parmesan cheese (shredded preferred if you have it)
1 TBS balsamic vinegar, or more to taste
3/4 tsp kosher salt, more to taste
1/2 tsp ground black pepper
1/4 cup chopped basil ribbons (chiffonade)
1 french bread loaf, sliced into 1/2" thick slices
- Heat oil in a small saucepan over medium to medium-high heat. Saute the garlic for about 5 minutes in the hot oil, to infuse flavor. When garlic starts getting some color on it, remove from heat and allow mixture to cool.
- Use a pastry brush to dab a little bit of the garlic infused oil on both sides of the baguette pieces and line them up on a baking sheet.
- Heat oven to broil.
- Broil the baguette pieces for about a minute, then flip over and broil on the other side for another minute to create lightly toasted slices.
- Toss the tomatoes, parmesan, balsamic, salt, pepper, and basil ribbons together in a medium bowl.
- Mix in all remaining cooled garlic oil into the tomato mixture and toss gently to combine well. Taste, and adjust the seasonings as needed.
- Serve the bruschetta atop the toasted baguette bites. Sprinkle with a touch more parmesan if desired.
- Use bruschetta within 2-3 days tops - you may need to drain off excess liquid to help keep it from breaking down too much.