Easy and Crispy Bruschetta
This easy bruschetta recipe is the perfect appetizer. On a hot day it is a dream to enjoy the mix of fresh tomatoes, onions and basil on crispy rustic bread, finished with a shiny balsamic glaze. You`re getting hungry, aren`t you? Me too!
Ingredients
Tomato Topping /Bruschetta Mixture
- 350 g cherry tomatoes
- 1/2 medium yellow onion
- 3 cloves garlic
- 1 handful fresh basil
- 2 tbsp olive oil extra virgin
- 1 tsp creamy balsamico
- 1/2 tsp herbs de Provence
- 1/2 tsp freshly ground black pepper
- 3/4 tsp salt
Toasted Bread and Garnishing
- 6 slices freshly baked bread of your choice I prefer to use sourdough bread or rustic white bread
- Olive oil extra virgin, for oven toasting the bread
- Creamy balsamico garnishing
- a few fresh basil leaves garnishing
Instructions
- Chop the cherry tomatoes into small pieces (each one into 4-6 pieces). Finely chop the yellow onion, fresh garlic cloves and fresh basil.
- Add the chopped cherry tomatoes, onion, garlic, fresh basil and the rest of the ingredients for the tomato topping to a large bowl, mix well with a spoon, put a lid on, and leave this tomato mixture in the fridge for 2-5 hours.
- When you are almost ready to eat it is time to take the tomato topping out of the fridge and toast the bread.
- Take the tomato topping out of the fridge and leave it in the bowl in room temperature.
- Preheat your oven to 200 degrees Celcius (392 Fahrenheit), fan bake setting.
- Take a baking sheet and cover it with parchment paper.
- Slice 6 rather thick slices of bread (about 3-4 centimeters), spread the slices out on the baking sheet with the parchment paper and smear a little olive oil on one side of each slice of bread (1-2 tbsp in total), and leave oil-side up.
- Bake the bread in the oven for approximately 5 minutes. Flip the breads and bake for another 2 minutes.
- Place the baked and crispy bread on a trey with the olive oil side facing up. Use a sieve to drain off the excess fluids from your bruschetta topping, then top each slice of bread with a generous amount of the topping. You drain off the excess fluids to avoig your bread from getting soggy and wet.
- Garnish with creamy balsamico and fresh basil leaves, and sprinkle a pinch of sea salt and freshly ground pepper over your homemade bruschetta.
Tried this recipe?Let me know how it was!