Easy Bruschetta

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.

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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!

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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.

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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!

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Easy Bruschetta

Ingredients

  • 1 loaf of French bread
  • 1-2 garlic cloves
  • Cherry tomatoes (approximately 25)
  • Salt
  • Olive Oil
  • Basil

Directions

  1. 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.
  2. 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.

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