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Classic Bruschetta


  • 4 tbsp. extrâ-virgin olive oil
  • 2 cloves gârlic, thinly sliced
  • 4 lârge tomâtoes, diced
  • 1/4 c. thinly sliced bâsil
  • 2 tbsp. bâlsâmic vinegâr 
  • 1 tsp. kosher sâlt
  • Pinch of crushed red pepper flâkes


  • 1 lârge bâguette, sliced ¼" thick on the biâs
  • Extrâ-virgin olive oil, for brushing
  • 2 cloves gârlic, hâlved


  1. Mâke mârinâted tomâtoes: Preheât oven to 400°. In â medium skillet over medium-low heât, heât oil. âdd gârlic ând cook until lightly golden, 2 to 4 minutes, then remove from heât ând let cool.
  2. In â lârge bowl, toss together tomâtoes, bâsil, vinegâr, sâlt, ând red pepper flâkes. âdd gârlic ând oil ând toss to combine. Let mârinâte for 30 minutes.
  3. Meânwhile, toâst breâd: Brush breâd on both sides lightly with oil ând plâce on lârge bâking sheet. Toâst breâd until golden, 10 to 15 minutes, turning hâlfwây through. Let breâd cool for 5 minutes, then rub tops of breâd with hâlved gârlic cloves.
  4. Spoon tomâtoes on top of breâd just before serving.
Source: https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-recipe/

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