Classic Fresh Bruschetta

Capture the essence of summer with this vibrant, crowd-pleasing starter. Ripe tomatoes, fragrant basil, and pungent garlic marinate in balsamic and olive oil to create a topping that is as bright as it is savory. Spoon this fresh, tangy mixture over golden toast points for the perfect crunch. It’s simple, elegant, and—thanks to a quick rest—bursting with flavor.

Classic Fresh Bruschetta

Bruschetta Ingredients: 

• 6 ripe heirloom, cherry, or Roma tomatoes, 1 ½ pounds, deseeded and finely diced

• 1/3 cup basil leaves, sliced chiffonade style

• 3 large garlic cloves, finely minced

• 1-2 tablespoons good quality balsamic vinegar

• 2-3 tablespoons extra virgin olive oil

• 1/2 teaspoon kosher sea salt

• 1/4 teaspoon freshly ground black pepper

Toast Points Ingredients:

• 1 baguette

• extra virgin olive oil, for lightly brushing on toast points or spraying

Directions for Bruschetta:

1.   Deseed and finely dice tomatoes (or use a food chopper). Transfer to a bowl.

2.   Chop Basil – Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons (chiffonade) and transfer to the bowl with tomatoes.

3.   Finely mince 3 garlic cloves (more if wanted). Add garlic to the mixing bowl with tomatoes.

4.   Add extra virgin olive oil, balsamic vinegar, salt, and pepper to the bowl and gently stir to fully incorporate the flavors.

5.   Cover and chill and allow to marinate for at least 30 minutes for the flavors to meld together. This is better the longer it rests.

Directions for Toast Points:

1.   Preheat oven to 350˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/4” thick slices, slicing diagonally.

2.   Arrange toasts on the prepared baking sheet and brush or spray the olive oil on both sides of toasts. Bake at 350˚F for 10 - 15 minutes or until the edges are golden brown.

3.   To Serve: Arrange the toasts on a platter and the tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and serve with a drizzle of extra virgin olive oil or balsamic glaze.

·       Prep Tip: Let the tomatoes sit for at least 30 minutes; the juices make the dish.

·       The Twist: Add a smear of creamy goat cheese for a tangy, decadent finish.