Name: Tomato Bruschetta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Italian

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1/3

Tomato Bruschetta

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Ingredients

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Instructions

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Instructions

Preheat oven to 350°F.

In a bowl, combine the tomatoes, 3 tablespoons olive oil, basil, garlic and salt. Give it a good stir and let it marinate while you toast the bread. This helps the flavors meld beautifully!

Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.

Bake 4-7 minutes, or until golden. Allow to cool before topping with the tomato mixture (this helps pretend soggy bread too!).

Top the toasted bread slices with the tomato mixture and serve.

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Tips & Tricks (5)

Drain Your Tomatoes Properly 🍅
Cut tomatoes in half, scoop out seeds and excess liquid, then dice and place in a colander with kosher salt for 15-20 minutes to remove moisture—this prevents soggy bruschetta and concentrates flavor.
Toast Bread at the Right Angle 🍞
Cut baguette slices at a 45-degree angle for maximum surface area, then brush lightly with extra virgin olive oil and toast at 400°F until golden and crispy but still slightly soft inside.
Infuse Oil with Garlic Strategically 🧄
Rub a fresh-cut garlic clove directly on the warm toasted bread rather than mixing it into the tomato mixture—this prevents the garlic from becoming too pungent while ensuring every bite has flavor.
Add Basil at the Last Second 🌿
Tear fresh basil leaves by hand and fold them into the tomato mixture just before serving to preserve their delicate oils and vibrant color instead of bruising them with a knife.
Season in Layers for Depth 🧂
Season the drained tomatoes with kosher salt and freshly cracked pepper 10 minutes before serving, then taste and adjust again just before topping the bread to ensure balanced, well-developed flavor.