Bruschetta Recipe
Get your party started with this classic bruschetta recipe! Sun-ripened tomatoes, fresh basil, and crusty bread are guaranteed to please all.
Foto: Well PlatedBahan-bahan
- 1 clove garlic (minced, about 1 teaspoon)
- 2 teaspoons extra virgin olive oil (plus 1 additional tablespoon for toasting the baguette)
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ripe tomatoes (such as plum or campari)
- ¼ cup packed fresh basil leaves (thinly sliced or chopped)
- Pinch granulated sugar (as needed)
- ½ baguette (cut into ½-inch thick slices (5-6 ounces))
- Flaky salt (such as Maldon or fleur de sel)
Langkah-langkah
Place a rack in the upper third of your oven and preheat to 400°F. In a medium bowl, combine the garlic, 2 teaspoons oil, and vinegar. Let sit while you prep the remaining ingredients (this mellows the garlic a bit).
Core the tomatoes and chop into 1/2-inch or smaller pieces. Place in colander or a mesh sieve set over a bowl. Sprinkle with the salt and pepper. Let sit to drain while you toast the baguette.
Toast the baguette. Brush 1/2 tablespoon oil over a rimmed baking sheet. Arrange the baguette slices on top, then brush the remaining 1/2 tablespoon oil on top. Place on the upper-third rack and bake for 5 minutes. Remove from the oven, flip, then continue baking until lightly golden, about 5 to 6 additional minutes. Let cool.
Transfer the drained tomatoes to the bowl with the garlic mixture. Add the basil. With a spoon, stir gently to combine. Give it a taste. Depending upon the ripeness of your tomatoes, if the mixture is too acidic, add a pinch of sugar, along with add salt and pepper as desired.
With a slotted spoon, scoop the tomato mixture on top of the toasted baguette slices. Sprinkle with a little flaky salt. Enjoy immediately.
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