Tomato and Basil Bruschetta!

With the social season upon us, here is a simple, timeless classic to start off any entertaining event. This makes about 24 servings. It can be made up to 2 days in advance and stored in the fridge.

What you need?

  • 5 to 6 medium ripe tomatoes, but any variety will be ok, but vine-ripened are tastier

  • ½ cup finely chopped white or red onion (about ½ medium)

  • ½ cup chopped fresh basil

  • 2 minced cloves garlic

  • 2 baguettes or sourdough loaf

  • 4 to 5 tablespoons extra-virgin olive oil

  • Thick balsamic vinegar 

How to make it?

  1. Preheat the oven to 220 C. Line a baking sheet with baking paper

  2. Dice your tomatoes and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board. Add the onion, basil and garlic. Stir to combine and set the mixture aside to marinate while you work on the bread…or store in the fridge until you are ready.

  3. Slice your bread on the diagonal and lightly brush both sides of each slice with olive oil.

  4. Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top…for extra flavour rub a halved clove of garlic over each piece.

  5. When you’re ready to serve, carefully drain off the excess tomato juice that has accumulated in the bowl, add 2 tablespoons of olive oil. Stir to combine and season the mixture with sea salt to taste.

  6. Top each toast with tomato mixture (avoid too much excess liquid).. Lightly drizzle a couple of tablespoons of thick balsamic vinegar on top, and sprinkle lightly with flaky salt if you have any. Bruschetta is best served promptly… Or let everyone make their own and just serve bread and mixture separately.

Jo Vartanian