Bruschetta
photo by bonitabanana
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 8 -9 roma tomatoes
- 1⁄4 cup fresh basil, stems removed
- 3 garlic cloves, minced
- 1 garlic clove, cut in half
- 1⁄4 red onion, chopped finely
- 1⁄4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 French baguette, sliced
directions
- Preheat your oven on the broiler setting.
- Prepare a pot of salted boiling water to blanche the tomatoes. Fill a large bowl with ice water and set aside. Cut a cross shape in either end of the tomatoes and immerse them in the boiling water for about 10-15 seconds. Remove the tomatoes and place them in the ice water to stop the cooking. Then, peel the skin off the tomatoes and dice them.
- Combine the tomatoes, basil, garlic, onion, salt, pepper and balsamic vinegar.
- Rub the olive oil on the baguette slices with a pastry brush and place them in the oven until toasted, about 1-2 minutes.
- Pour the rest of the olive oil into the tomatoes.
- Remove the bread from the oven and rub them with garlic.
- Scoop the tomatoes onto the bread and serve.
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Reviews
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RECIPE SUBMITTED BY
Chef Acosta
United States
I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.