How to Make Bruschetta
Garlic-rubbed toasts topped with a blend of fresh tomato, basil, and balsamic make for the best ever bruschetta. I toasted slices of baguette, but you may also use crostini toasts.
Servings 12
Calories 82kcal
Ingredients
- 1 French baguette
- 2 tablespoons extra virgin olive oil
- pinch red pepper flakes
- 1 pound Roma tomatoes
- ¼ cup slivered basil leaves
- ½ teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 1 garlic clove
- pinch flaky sea salt
Instructions
- Cut the baguette at an angle into ½" slices. Place on a baking sheet. Pour the olive oil into a small bowl with the red pepper flakes and set aside.
- Halve the Roma tomatoes, and remove the core and seeds. Cut the tomatoes into small dice and add to a bowl. Add the slivered basil, kosher salt, and balsamic vinegar, then stir well to mix.
- Broil the baguette slices for 2 minutes or until golden. Remove from the oven. Immediately rub the top side of each slice with the garlic clove. Brush the toasted baguettes with the red pepper flavored oil.
- Use a slotted spoon to drain the liquid from the tomato mixture, then spoon it onto each baguette. Sprinkle with flaky sea salt and more olive oil if desired, and serve.
Nutrition
Calories: 82kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 228mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg