Bruschetta

Nothing says summer quite like bruschetta. Crunchy, tangy, salty, summery... This dish is filled with childhood memories of picking tomatoes, splashing in the ocean and outdoor dinner parties, all of which can be summed up with bruschetta.

One of my favorite things about summer is waiting for the first crop of tomatoes to be ready for harvest, and as the summer progresses finding more and more pop up. By using the freshest and highest-quality ingredients in your bruschetta, you will always achieve the best results. 

The rich homemade garlic-infused olive oil featured in this recipe will fill your house with mouth-watering aromas, transporting you to a local trattoria in Italia. Rubbing the toasted bread with a little garlic will also elevate this dish, loading your bread with distinctive flavors.

This much-loved classic Italian dish is a great dinner party starter. If you have a summer cookout or barbecue coming up, try grilling the bread slices on a charcoal grill to achieve a smokey crunch. 

Next time you're stuck for ideas, fetch some fresh tomatoes out of the garden and using only your pantry staples, create the ultimate summer bite.

Bruschetta

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Servings

10

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

Tomato

• 4 tablespoons extra-virgin olive oil

• 2 cloves garlic, thinly sliced

• 4 large tomatoes, diced

• ¼ cup basil, thinly sliced

• 2 tablespoons balsamic vinegar

• 1 teaspoon kosher salt

• Pinch of crushed red pepper flakes

Bread

• 1 large baguette, sliced ¼" thick on the bias

• Extra-virgin olive oil, for brushing

• 2 cloves garlic, halved

Directions

1. In a medium skillet, heat oil over medium-low heat. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

2. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.

3. Meanwhile, preheat the oven to 400°F. Brush bread on both sides lightly with oil and place on a large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

4. Spoon tomatoes on top of bread just before serving.