I’m on a bruschetta kick and I have some gorgeous heirloom tomatoes which will be perfect for today’s recipe. My inspiration came from one of my favorite Bay Area Italian restaurants which serves this simple delectable tomato and basil bruschetta. I love that you use only a few ingredients. But, the key to making this bruschetta the best tasting … I use really fresh tomatoes with the best flavor. Not just any tomato will due for this bruschetta. And, for the bread, I toast up flavorful sour dough bread and rub a clove of garlic over each slice. Yum!
For the olive oil, I use an excellent quality extra-virgin olive oil. You know, the one you would use for that tasty salad dressing you make, or to drizzle over a finished dish. The Sonoma California “Olive Press,” is one of my favorite extra-virgin olive oils. With a creamy and a hint of pepper taste, it’s worth every penny! Just like wine, there are so many incredible tasting olive oils out there, so just use what you like. Or, you can order the Olive Press olive oil (and other great products) through the mail. Then, you won’t have to feel “Food Stranded.” That’s what I do so I can have all those exceptional products right in my own foodie pantry. Hope you’ll give this bruschetta recipe a try. Buon Appetito!
There’s nothing like ripe tomatoes from the garden!
And, for the bread, I toasted up flavorful sour dough bread.
Doesn’t this look so fresh and delectable?
Yes, and now for my favorite part… eating!
A nice glass of one of my favorite Sauvignon Blancs for the perfect match. Cheers!
Fresh Tomato and Basil Bruschetta Recipe from Stranded Foodie
Serves 2 to 3 as an appetizer
- Sourdough bread, cut into 1/2-inch thick large slices (about 3 x 4-inches)
- 2 large cloves garlic
- Extra-virgin olive oil
- 2 large tomatoes (or combination of halved cherry tomatoes and 1 large), chopped
- 6 fresh basil leaves, thinly sliced
- 1/2 teaspoon (or to taste) kosher salt
- Freshly ground pepper to taste
Directions: Preheat oven to broiler setting. Place oven rack 5 inches from broiler.
Cut each large slice of bread in half on an angle and place them on a sheet pan. Broil each side of bread until golden. Remove bread slices from oven and rub one side with the garlic clove and then brush with olive oil.
In a large bowl, combine the chopped tomatoes, basil, salt, pepper, and 1 tablespoon of the olive oil. Taste for seasoning and adjust if needed. Spoon mixture over prepared bread slices and serve on platter garnish with fresh whole basil leaves. Drizzle a little more olive oil over each bruschetta for the finishing touch. So simple and incredibly delicious!