Homemade Bruschetta
- Yield 16
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Homemade Bruschetta is a appetizers recipe on Avoteb. The yield on the card is 16. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1 pound ripe tomatoes*, cored and diced
- 1/2 cup chopped fresh basil leaves
- 1/3 cup finely-diced red onion (optional)
- 2 tablespoons extra-virgin olive oil, plus extra for brushing/drizzling
- fine sea salt and freshly-cracked black pepper
- 1 batch homemade crostini
- 2 large cloves garlic, unpeeled
Method
Prep the tomato topping. Whisk together the diced tomatoes, basil, red onion, olive oil and a pinch of salt together in a mixing bowl until evenly combined. Lid and refrigerate for at least 15 minutes or up to 24 hours.
Make the crostini. Follow recipe instructions.
Tip in garlic. Slice off the ends of the garlic cloves (without removing the papery skins). Then rub the cut end of the garlic evenly over the tops of the bread slices to add as much or as little garlic flavor as you prefer, to taste.
Assemble. Taste the tomato topping and season with additional salt (and black pepper, if you'd like) to taste. Tip in a spoonful of the tomato topping mixture to each slice of bread, then drizzle a hint of olive oil over the tomato topping.
Plate Plate while it is hot and enjoy!
