Quick and Easy Summertime Appetizer: Traditional Bruschetta in Just 20 Minutes
We typically think of bruschetta as the delicious tomato topping on toasted baguette, but the Italian term refers to the grilled bread itself, rubbed with garlic and olive oil. Originating during Ancient Rome, olive growers would taste test their freshly pressed olive oil with grilled bread. In time, the toasts would be topped with meats, spreads and what the Americans mistakenly refer to as bruschetta. Regardless, the tomato topping is a great summertime dish because it is easy to make fast and the ingredients are simple.
Ingredients:
- 4 tbsp. olive oil
- 2 cloves thinly sliced garlic for tomatoes
- 1 whole clove garlic for toasts, cut in half
- 4 large, diced tomatoes
- ¼ c thinly sliced or shredded basil
- 2 tbsp. balsamic vinegar
- 1 tsp. coarse kosher or sea salt
- 1 pinch crushed red pepper flakes (optional)
- 1 baguette, sliced and toasted
Directions:
- Heat garlic and olive oil in a small skillet over medium heat until lightly golden, about 2-3 minutes. Let cool.
- In a large bowl, mix tomatoes, basil, balsamic vinegar, and spices. Toss in the garlic and oil from the skillet. Let marinate together at room temperature for 15 minutes.
- While tomatoes marinate, lightly toast slices of a baguette, rub with open end of garlic cloves and olive oil to taste.
- Spoon tomato mixture onto toast and serve!
