Bruschetta is best in the summer when you can use fresh tomatoes and basil. But on a night like tonight, where it is a chilling 12 degrees outside, it’s nice to make something that tastes like summer. This is always a big hit as an appetizer because it is quick an easy to make and so fresh and tasty.
I prefer to use a French loaf because the slices are small and perfect for an appetizer, but really any type of bread can be used. The same goes for tomatoes. I love the size and sweetness of the cherry tomatoes. You also want to make sure to use a good olive oil because the flavor will be front and center on this dish!
Slice the loaf of bread (one loaf should get you about 15 pieces) and toast in the oven for about 5 minutes. The bread should be crispy with a light golden brown color. While the bread is toasting, quarter the tomatoes, chop the basil, and peel 1-2 cloves of garlic.
Once the bread is finished toasting, the bruschetta is ready to be assembled. Take a garlic clove and rub it onto each slice of toasted bread. Next, press the tomato slices into each slice. Top with a little bit of salt, a generous amount of olive oil, and sprinkle with basil. Enjoy quickly – they won’t last long!
- 1 loaf of French bread
- 1-2 garlic cloves
- Cherry tomatoes (approximately 25)
- Olive Oil
- Slice the bread into about 15 pieces and toast in the oven until golden brown, about 5 minutes. While the bread is toasting, quarter the tomatoes, chop the basil, and peel the garlic cloves.
- Rub each slice of bread with a garlic clove. Press the cherry tomatoes into the bread, sprinkle with salt, generously top with olive oil and basil.