Bruschetta (broo-sketta) combines chewy toast with fresh tomatoes, basil and garlic.

Juliana Jimènez Jaramillo • Slate,

Recipe: Tomato and Basil Bruschetta

  • August 13, 2014 - 2:06 PM

Tomato and Basil Bruschetta

Serves 4 to 6.

1 baguette or Italian loaf, cut into 1-in. slices

4 tbsp. extra-virgin olive oil, divided

1 lb. tomatoes, roughly chopped

2 tbsp. fresh basil cut in thin strips

• Salt and black pepper

• 1/2 large garlic clove


Heat the oven to 450 degrees, or heat a charcoal or gas grill. Brush the bread slices on both sides with 3 tablespoons olive oil. Bake them on a baking sheet or grill them, turning once, until they’re golden brown, about 5 minutes.

Meanwhile, put the tomatoes, basil and remaining 1 tablespoon olive oil in a medium bowl; season with salt and pepper, and toss to combine.

When the bread has cooled enough to handle, rub the top of each slice with the cut side of the garlic half. Top the bread with the tomato mixture, and serve warm.

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