I’ve tried a bunch of recipes for a classic tomato bruschetta and have never been happy. They usually have too much garlic or add an ingredient that I decide is just not necessary. I found this recipe right before my daughter’s baptism and I’m glad I decided to give it a go. It resembled what I’ve made at home but it really hit the nail on the head. This will now be my go to recipe!

I love that there aren’t many ingredients and that they all play up the flavor of the tomatoes. The basil nor garlic try to outshine the true star here. This is so tasty and so fresh you have to try it, heck it’s good for you!

Bruschetta with a classic tomato topping

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• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) Plum tomatoes are best since they are thick skinned and have less juice/seeds!
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste

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• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Slice an X into the skin of each tomato. This will make peeling the skins off much easier after parboiling. Parboil, place tomatoes in boiling water and remove from heat, for one minute. Remove tomatoes immediately from water to ensure they do not stew. I let the tomatoes rest for a minute. It doesn’t effect the skin removal so give your finger tips a break! Once skins have been removed, slice each tomato in half and remove stem parts,seeds,pith and juice.

Pre-heat oven to 450 degrees and make sure your rack is in the top position.

Dice tomatoes and put them into a medium sized bowl. Add oil, vinegar, basil, garlic, salt and pepper and toss gently.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Source: Elise from Simply Recipes