This is literally one of those things I make and will eat all Summer long. Especially, since it gives me an excuse to use tomatoes, basil, and garlic from my garden. Its super easy to prepare, and really refreshing. You can use any type of tomato you like, but in this particular version I used cherry tomatoes just for some added texture, and it was perfect.
Here is the simple recipe below.
Bruschetta with Tomato and Basil
- 2 Packages Cherry Tomatoes or 2-3 Roma Tomatoes
- 15 Fresh Basil Leaves
- 2 Large Cloves of Garlic, minced
- Extra Virgin Olive Oil
- Kosher Salt and Ground Black Pepper to taste
- 1 Baguette
- 1/2 cup Freshly Grated Parmesan Cheese
Heat broiler on high.
Slice the baguette at an angle and lay slices on a baking sheet. Rub each slice with a clove of garlic, brush with olive oil and top with grated Parmesan. I love the addition of the Parmesan but most people tend to leave it out. It’s really a matter of preference, so do what you like.
Broil in oven until the bread just starts to brown. Make sure to watch this closely so the bread doesn’t burn.
While the bread is in the oven cut the cherry tomatoes in half and place into a medium size bowl. Don’t they look beautiful?!
Add a few drizzles of olive oil, minced garlic (optional), thinly sliced basil leaves, kosher salt and ground black pepper to taste.
I want to take a minute to explain how to slice the basil leaves. This photo is my attempt at trying to show you this process. Its not that great, I know. So, basically you take your leaves, roll them tightly together, and slice into thin strips and boom, you’re done.
Toss loosely together and serve with the toasted baguette.
Here’s the recipe print-out