Bruschetta with Tomato and Basil

Estee Kafra Estee Kafra
Leave a review

Here is another wonderful way to use basil, and I think that this recipe is probably what put the whole notion of growing basil into my head in the first place. It is so versatile, and can be used any time of day. I was at a party recently, and the waiter passed around mini bruschettas made from six-grain baguettes for hors d’oeuvres.

Yield: 16-18 pieces

20m 6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy

Directions

  1. Preheat oven to 425 degrees Fahrenheit.

  2. Cut baguette diagonally into one-and-a-half-inch-thick pieces. Brush both sides generously with olive oil and rub a bit of minced garlic onto each slice. Place in a single layer on a cookie sheet and bake for five minutes or until they look toasted. Turn slices over and sprinkle with mozzarella cheese and bake for three more minutes.

  3. Meanwhile, mix the onion, cherry tomatoes, and basil leaves in a bowl. Mix gently and sprinkle with salt and pepper.

  4. Spoon this mixture over the bread and serve immediately.

Notes:
During the summer I try to use different types of tomatoes. My favorite are heirloom tomatoes for their color and rich flavors.

This recipe image was generated using AI.

Variations:
Try drizzling with a bit of balsamic vinegar for more color and flavor.

Suggested Recipes

Explore

basil bread bruschetta Estee Kafra fresh herbs purple onions tomatoes
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments