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Tomato bruschetta is the quintessential Italian appetizer — thick slices of rustic bread grilled until charred and fragrant, rubbed with raw garlic, and piled high with ripe juicy tomatoes dressed in fresh basil and the best olive oil you have. The toasted bread soaks up the tomato juices just enough to create a perfect bite that is crispy, juicy, and deeply flavorful all at once. A drizzle of balsamic vinegar adds a welcome hint of sweetness and complexity. This is Italian cooking at its most honest — where the quality of a few simple, seasonal ingredients makes all the difference.
Prep
10 min
Cook
6 min
Total
16 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Dice the cherry tomatoes and place in a bowl. Add torn basil leaves, a drizzle of olive oil, balsamic vinegar, salt, and pepper. Toss and let sit for 10 minutes.
Cut the bread into thick slices, about 2 cm.
Grill or toast the bread slices on a hot griddle pan for 2-3 minutes per side until nicely charred and crisp.
While still hot, rub each bread slice vigorously on one side with a halved raw garlic clove.
Drizzle the garlic side with a little extra olive oil.
Spoon the dressed tomatoes generously over each toast, letting some of the juices soak in.
Serve immediately before the bread softens, topped with a few extra fresh basil leaves.
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