I told you guys, lots of recipes going up today! Bruschetta is one of those things that almost everyone likes (as long as you like tomatoes) because it’s fresh, light and for some reason feels fancy af when you eat it. Or, maybe that’s just me? I don’t know, it feels very adult-like. Which, I guess since I’m 25 that’s a good thing. haha Now I do specify to use a good olive oil and an aged balsamic. This is very important! It will keep your bruschetta classy rather than tasting like it was made in a college dorm room. Quality olive oil is important in this dish, it allows the olive oil to shine without overpowering. And aged balsamic is going to be sweeter and not as bitter which is what you want to contrast the smooth olive oil. Trust.
Balsamic Bruschetta
Ingredients:
- 8 roma tomatoes, diced
- 2 small cloves of garlic, pressed
- a handful of fresh basil leaves, finely chopped
- 2 tablespoons good olive oil, divided (I used Laudemio)
- salt and pepper
- 1-2 tablespoons aged balsamic, I used 12 year
- 1 loaf french bread
Directions:
- Preheat oven to 375 degrees. Combine 1 tablespoon olive oil and a little salt in a small bowl. Slice the french bread into 1/2″ thick slices. Place them on a foil lined baking sheet and bake for 4 minutes.
- While that’s in the oven, combine the tomatoes, garlic, basil, 1 tablespoon olive oil, salt and pepper in a medium bowl.
- After 4 minutes, remove from oven and flip the bread pieces. Then brush each piece with the olive oil and salt mixture. Put back in oven and bake for another 4 minutes.
- Take the bread out of the oven. Using a slotted spoon, spoon the tomato mixture on top of the bread slices. Then drizzle with balsamic and garnish with more sea salt and basil if desired.
If you haven’t caught on yet, I’m going for super easy recipes that are quick to throw together for a bbq. This one is always a crowd pleaser! If you make it, please tag me and I’ll repost! I love to see you guys making my recipes. 🙂
xox
Tessa
