This is AMAZING. My new favorite summer dish. I plan to eat this all summer long. It’s fresh and easy and absolutely delicious! Bruschetta is a fun, classy appetizer that’s perfect for your next get together. I’ve always thought of bruschetta as something reserved for ordering at restaurants, but it’s actually very easy to make and keeps well for several days. French bread is sliced and drizzled with olive oil and broiled for about 60-90 seconds. You can’t get much faster than that.
Adapted from The Pioneer Woman
- 6 Tbsp extra virgin olive oil
- 12 cloves garlic, finely minced
- 5 lbs grape tomatoes (red and yellow mix)
- 4 Tbsp balsamic vinegar
- 1 cup chiffonade basil
- salt to taste
- 2-3 baguettes, thinly sliced
In a small skillet, heat oil over medium-high heat. Sauté garlic for a few minutes, keeping a close eye on it, until fragrant and just beginning to turn golden.
Quarter the tomatoes and toss in a large bowl with oil and garlic, balsamic, basil and salt (being careful not to oversalt). Toss to combine. Cover and refrigerate for about an hour (more or less as time permits).
Line baguette slices on a large baking sheet in a single layer, drizzle with olive oil. Broil on high for about a minute or two. Keep a careful eye on the bread and remove it from the oven once edges have begun to brown (or to desired toastedness). Top with bruschetta and enjoy!
For serving 4
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic, finely minced
- 4 cups grape tomatoes (red and yellow mix)
- 1 Tbsp balsamic vinegar
- 2 Tbsp chiffonade basil
- salt and pepper, to taste
- 8 slices crusty bread