The Easiest Tomato & Basil Bruschetta

The Easiest Tomato and Basil Bruschetta recipe that is super flavorful, straightforward to make and such a huge crowdpleaser when entertaining! Made with fresh tomatoes, garlic cloves, rich balsamic vinegar, olive oil and fresh basil.

It is almost tomato season and you know what that means. Give me ALL the tomato recipes. And this straightforward bruschetta recipe is the reliable way to use those fresh tomatoes from your garden. This recipe features toasted garlicky bread topped with a vibrant mixture of tomatoes, garlic, fresh basil and olive oil. Light, refreshing, and super straightforward to make! This classic tomato bruschetta

If using really juicy tomatoes, place them in a colander to drain any excess tomato juice from them then pat them dry with a paper towel. This will help prevent your bruschetta from becoming soggy.

What goes in

• 2 cups cherry, or grape tomatoes, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/3 cup basil, chopped (or more if desired)
• Salt and pepper, to taste
• Balsamic glaze, optional
• 1 large whole wheat baguette, sliced into 1/2-inch slices
• 2 tablespoons olive oil, for brushing
• 1 clove garlic, sliced in half

How it comes together

1. Preheat oven to 400 degrees F.
2. To make the bruschetta, slice the tomatoes and place in a bowl and mix in the chopped garlic, olive oil, balsamic vinegar, basil, salt/pepper and hold nearby to let marinate.
3. Slice the baguette into about 16 slices (or however many it yields) and lightly brush them with olive oil. Place each slice oiled-side down on a sheet pan and toast in the oven for 8 to 10 minutes, until lightly toasted.
4. Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy!
5. Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days. This tastes notable over grilled chicken!