Tomatoes are one of my favourite things to eat and this bruschetta is one of my all time favourite snacks or starters to a meal. Plump, juicy tomatoes, with garlic, basil and buttery baguette. I would genuinely eat an entire baguette of this stuff. Super straight forward to make, packed full of flavour. I really hope you enjoy it as much as me.
Prep time: 12 mins
Cook time: 10 mins
- Butter ( or olive oil if vegan)
- Small baguette
- Salt and Pepper
- 1 tblsp Balsamic vinegar or 1 tblsp of red wine vinegar & half a tsp of sugar
- 1 and a half tblsp of good quality Olive Oil
- 3 cloves of garlic
- Fresh basil
- 20 on the vine tomatoes, preferably Vittoria or plumb (do not store in fridge)
- I used day old fresh baguette, the oven revives bread like nothing else. But fresh is perfectly fine. Cut you baguette in to semi thick slices at an angle. Spread butter (or vegan alternative) on both sides, set aside.
- Grab a cup or measuring jug, pop in your olive oil and touch of salt and pepper, mince 2 cloves of your garlic or very finely chop and add to the olive oil with 5 chopped leaves of basil. Leave to infuse for 10 minutes.
- I love a mixture of blistered and fresh tomatoes on my bruschetta, so keep 5 to the side and cute them in to quarters.
- Pop your balsamic in to a frying pan, then cut 5 of the tomatoes in half and keep the others whole.
- Pop your bread under the grill to toast, flip over, a few minutes on both sides.
- Whilst your toast is in, add the tomatoes to the pan and pop on to a low heat, add the infused oil, stir and then leave to get hot.
- Cook the tomatoes for 5 minutes, stirring occasionally, until you see the tomatoes starting to blister, then turn off the heat. Leave the pan where it is for a few minutes longer.
- Chop the top off the remaining garlic clove and rub over your bread.
- Spoon the tomatoes out evenly on to your bread, then pass the remaining oil through a fine metal sieve and spoon over your tomatoes. Top with more chopped basil and some pepper.