Good for:
Plant based
World food:
European, Italian, Mediterranean
Nutrition per serving
Calories (kcal)
188
Fat (g)
7.0
Carbs (g)
25.0
Protein (g)
5.0
Salt (g)
0.3
Sugar (g)
4.0
Ingredients
7
Ripe Tomatoes
2
Clove
Garlic (minced)
1
tbsp
Extra-Virgin Olive Oil
1
tsp
Balsamic Vinegar
6
Basil Leaves (thinly sliced or chopped)
0.75
tsp
Sea Salt
0.5
tsp
Freshly ground Black Pepper
1
Loaf
French Baguette Bread (sliced into 1/2-inch thick)
0.25
Cup
Olive Oil
Method
- Blanch and peel the tomatoes. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
- Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
- Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt, and pepper. Then, add in basil leaves.
- Brush one side of each slice with olive oil using a pastry brush and place olive oil side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
- Place the toasted bread on a platter, olive oil side facing up. Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own or use a spoon to gently top each toasted bread slice with some of the tomato mixtures.
