Bruschetta
This classic bruschetta recipe features crisp, buttery grilled baguette slices topped with a vibrant mixture of fresh red and yellow grape tomatoes, fragrant basil, minced garlic-infused olive oil, and a hint of balsamic vinegar. It's an easy, elegant appetizer, perfect for entertaining or a light snack, offering a delightful balance of textures and fresh flavors.
Equipment
- 1 Small skillet For infusing garlic into olive oil.
- 1 Large Skillet For grilling baguette slices.
- 1 Mixing Bowl For preparing the tomato mixture.
- 1 Sharp Knife For slicing baguette and mincing garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 4 tablespoons olive oil
- 5 cloves garlic finely minced
- 1 pint red grape tomatoes halved lengthwise
- 1 whole baguette or crusty loaf
- 1 pint yellow grape tomatoes halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 stick butter
Instructions
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Notes
For optimal flavor, ensure the garlic is lightly golden and aromatic, not browned, as burnt garlic can impart bitterness. Chilling the tomato mixture for an hour or two allows the flavors to deeply meld, creating a more harmonious profile. When grilling the baguette, use a generous amount of butter; it's crucial for achieving a rich, golden-brown crust and excellent flavor. Don't overcrowd the pan, and grill in batches if necessary to ensure even browning. A diagonal cut on the baguette maximizes surface area, providing more space for the delicious tomato topping. Assemble just before serving to maintain the perfect crispness of the bread.