Tomato and Basil Bruschetta Recipe You Will Love
Every year in August my kitchen's windowsills become occupied with enormous amounts of tomatoes. That is when I need to get creative in thinking of where to use them all until they go bad. I think that tomato and basil is the ultimate duo of August. The classic Italian appetizer, called bruschetta, not only perfectly combines the two, but is also prepared very quickly and smells heavenly.
- 6 medium ripe tomatoes (or 4 medium and 6 cherry tomatoes)
- 1 Italian bread or a baguette
- 40g chopped mozzarella
- 1 clove garlic minced
- 2 tablespoons chopped basil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 tablespoon olive oil or ghee butter
- Cut the tomatoes into small pieces and put them into a medium bowl. Add chopped mozzarella, basil, salt, garlic, balsamic vinegar and mix everything together. Let it sit in the fridge while we prepare the toasted bread.
- Cut the bread into 1-2cm thick slices. Brush one side with olive oil or ghee butter and toast them (the oily side down) in the oven at 220°C for 5 minutes until the edges become slightly brown.
- Take the slices out of the oven. Do not turn the oven off.
- Top the toasted slices with the mixture and put them back into the oven for another 5-6 minutes.
- Enjoy while still warm!
- Bruschetta tastes the best while it is still warm so you better eat it immediatelly after taken out of the oven.
- If you are having bruschetta as a party snack, you can make the tomato mixture in the evening and let it sit in the fridge overnight in order for the flavors to blend nicely. Before the party, toast the bread and serve it. The guests will be able to top the pieces of toast themselves and the bread will not become moist due to tomato juices.