Italian
Tomato Basil Bruschetta
Crisp garlic-rubbed toasts piled with juicy marinated tomatoes, fresh basil, good olive oil and a touch of balsamic.
- Peak-summer tomato flavor
- Crisp, never soggy toasts
- Thirty minutes start to finish
Bruschetta is summer on a slice of bread, and it is only as good as the tomatoes you use. We salt and drain the diced tomatoes first so their flavor concentrates and the toasts stay crisp instead of soggy. Rubbing the hot bread with a cut clove of garlic perfumes each bite without any harsh raw bite. Assemble just before serving and watch the platter empty.
Instructions
Toss the diced tomatoes with the kosher salt in a colander set over a bowl and let them drain for 15 minutes.
Transfer the drained tomatoes to a bowl and add the minced garlic, 4 tablespoons olive oil, balsamic vinegar and pepper.
Stir gently and let the mixture marinate at room temperature for 10 minutes.
Position an oven rack 6 inches below the broiler and heat the broiler to high.
Brush both sides of the baguette slices with the remaining 2 tablespoons olive oil and arrange them on a sheet pan.
Broil for 1 to 2 minutes per side, until golden and crisp at the edges, watching closely so they do not burn.
While the toasts are still hot, rub the tops with the cut sides of the halved garlic cloves.
Just before serving, stir the basil into the tomato mixture.
Spoon the tomatoes onto the toasts with a slotted spoon, sprinkle with flaky salt and serve immediately.
Test kitchen tips
- Toast the bread up to 1 day ahead and store it in an airtight container at room temperature.
- Keep the tomato topping at room temperature for up to 2 hours; refrigeration dulls both flavor and texture.
- When tomatoes are out of season, use halved cherry tomatoes, which stay sweeter year-round.
Nutrition per serving
- Calories
- 190
- Protein
- 4g
- Carbs
- 23g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 420mg
Nutrition values are estimates calculated per serving. See our disclaimer.
