Recipe by Chef Acosta
This bruschetta has a great garlic-tomato flavor with a zing of balsamic vinegar in the mix. I settled on this ratio of ingredients after trial and error with a few other recipes. This is a really great appetizer to make ahead, which makes the flavors much more intense. (Then you just have to toast the bread.) I give instructions on blanching the tomatoes to remove the skin, but if you're short on time you can just dice them.
Top Review by tigrelillyy
this recipe is to die for!! i've been eating it all summer long with fresh basil from my garden. it is best served on toasted sourdough. if i had to choose only one thing to eat for the rest of my life, this would be it! :)
- 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 See How It's Made
- 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.