Tomato and basil bruschetta

Who doesn’t love summer? Sun, holidays, picnics…everything about summer is great, even the meals you can have outside with your family and friends. Italian bruschetta (the correct way to pronounce it is “brusketta”) is probably one of the best ways to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. Tomato and basil bruschetta is therefore one of the most simple but most amazing appetizers or snacks you can possibly prepare, and it’s healthy too since it contains garlic and tomatoes, with almost no fat at all. Take some time to personally chop your plum tomatoes and basil, instead of using a food processor. The result will be way better and enjoyed with some friends and a good bottle of white wine, this tomato and basil bruschetta will blow your mind.

INGREDIENTStomato and basil bruschetta
6 or 7 ripe plum tomatoes, chopped
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
1 baguette or similar Italian bread
1/2 cup olive oil

DIRECTIONS
Start with washing the tomatoes, then remove the seeds and cut into small cubes. Put the chopped tomatoes in a small bowl together with a couple tablespoons of extra virgin olive oil, salt, pepper and one clove of minced garlic. Wash the basil leaves, chop them with your hands and put them in the small bowl together with the other ingredients.

Take the bread (baguette or Tuscan bread would be perfect) and slice. Roast on the grill, on both sides; once the bread is ready, stroke its surface with a clove of garlic, then put some tomatoes on top of the bread. Serve immediately while the bread is still hot and, if you like, add a pinch of fresh oregano. The tomato and basil bruschetta took 5 minutes to be ready, but once you try it, you’ll be making it very often, I promise.

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