Fresh Tomato Bruschetta

Fresh tomatoes are at their peak in summer, and what better way to showcase their juicy sweetness than in a vibrant bruschetta?

This classic Italian appetizer is simple yet impressive, with crispy bread, creamy cheese, and a burst of fresh flavors that will transport you to the Tuscan countryside.

Ingredients

• 1 large baguette, cut into 1/2-inch thick slices (about 14 slices)
• 7 large fresh tomatoes, diced (about 2 cups)
• 1/2 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese (about 2 ounces)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Place the baguette slices on the prepared baking sheet, leaving about 1 inch of space between each slice.

Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss gently to coat evenly.

Bake in the preheated oven for 10-12 minutes, or until the bread is lightly toasted and crispy.

While the bread is baking, mix the diced tomatoes, chopped basil, minced garlic, salt, and pepper in a medium bowl. Remove the toasted bread from the oven and let it cool slightly.

Rub the garlic cloves over the warm bread slices.

Spoon the tomato mixture over the bread slices, making sure to get a good amount on each slice. You can’t have too much of that fresh tomato goodness! Drizzle the remaining 2 tablespoons of olive oil over the top of the bruschetta, followed by the balsamic vinegar.

Sprinkle the freshly grated Parmesan cheese over the top and serve immediately.

You should end up with 7 delicious servings!

Notes

Use a good quality baguette that’s not too dense or fresh out of the oven, as it won’t hold up well to the toppings.

Day-old bread is perfect for this recipe.

For the tomatoes, choose ones that are ripe but still firm, as they’ll hold their shape better.

You can also make this recipe ahead of time and store the toasted bread and tomato mixture separately until you’re ready to assemble.

Just keep the bread in an airtight container and the tomato mixture in the fridge.

Don’t overmix the tomato mixture, as it can get too watery.

You want to keep it fresh and chunky.

If using a very large garlic clove, you might want to mince only one and a half cloves to avoid overpowering the dish.

For an extra flavor boost, try using a flavored olive oil or a balsamic glaze instead of regular balsamic vinegar.

And if you want to make it more substantial, consider adding some grilled chicken or prosciutto slices on top.

Freshly grated Parmesan cheese makes all the difference in this recipe, so try not to skip that step.

You can also serve this bruschetta as an appetizer or as a side dish for a summer dinner party.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 250mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 7g