Bruschetta is an Italian antipasto or appetizer dish. I intended this Toasted Basil and Tomato Bruschetta to be a meal for dinner. I used Vienna bread for this reason because it is bigger than a baguette or French bread; I also sliced it diagonally to make each slice bigger.
Toasted Basil and Tomato Bruschetta is tasty and delicious. I was able to consume a piece along with a glass of light red wine. It was so good and light. I should do this at least once a month.
Note that I used grape tomato for this recipe. Cherry tomato and plum tomato should work just fine. The fresh basil leaves were rolled and sliced thinly. I also made use of balsamic vinegar to add flavor to the basil and tomato topping. Red wine vinegar also works well in case you are looking for an alternative to balsamic.
Enjoy this Toasted Basil and Tomato Bruschetta! Bon appetit!
- 3 to 5 slices Italian bread (Vienna bread)
- 4 tablespoons olive oil
- 3 cups grape tomato, sliced in half
- 6 pieces fresh basil leaves, sliced into thin strips
- 2 cloves garlic, crushed and minced
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons balsamic vinegar
- ⅛ teaspoon sea salt
- A pinch of ground black pepper
- Prepare the toping by combining all the topping ingredients in a bowl. Mix well and set aside.
- Preheat oven to 350F.
- Brush olive oil on one side of the Vienna bread. Arrange the bread in a baking tray. Bake for 5 to 6 minutes.
- Remove from the oven. Let cool.
- Generously top with the tomato and basil mixture. Enjoy!
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