This is the best Bruschetta I have ever made. We brought it to our friends, Kim & Shane’s house last Sunday and it was a hit. So, I’m very delighted to share this recipe with you. I adapted this recipe from Ree Drummond’s and made it several times, without fail. Love to serve this in spring and summer. It’s fresh, easy and yummy. What more we could ask for?
And if you are a tomato lover, I have a couple recipes you may want to try.
Caprese Salad with Balsamic Reduction
Let’s cook some food!
In a large pan, heat the olive oil over medium-high heat. Add minced garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Allow to cool slightly.
Cut red and yellow tomatoes into half, add to a bowl. Cut basil leaves into thin strips (the fancy chef term is called “chiffonade”). Add basil into the bowl.
Add garlic and oil.
Add balsamic vinegar.
Sprinkle with salt.
Add pepper.
Toss gently to combine, and then taste and add more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Or you can use Dutch Oven Bread and cut into small pieces. The homemade Dutch Oven Bread is easy and only need 4 ingredients (salt, water, yeast and flour) and no kneading required. You will have the best crusty bread to make the best Bruschetta. A lot of “best” going on here. 🙂
Melt butter in the same pan. Don’t worry about washing the pan, the left over garlic and oil will infuse the bread and that makes it even better!
Grill the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with more butter and bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread.
Hope you give this Bruschetta a try. The recipe is below. Enjoy!
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, chiffonade (cut into thin strips)
- Salt and freshly ground black pepper
- 1 whole baguette or crusty loaf like Dutch Oven Bread
- 1 stick unsalted butter
- In a large pan, heat the olive oil over medium-high heat. Add chopped garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Allow to cool slightly.
- Add red and yellow tomatoes into to a bowl. Add basil, garlic and balsamic vinegar. Sprinkle with salt and pepper. Toss gently to combine, and then taste and add more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible.
- Melt butter in the same pan and grill the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with more butter and bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread.
ดูดีมากค่ะลูก-อร่อยแน่นอนคะลูก (Looks really good. I bet it’s yummy.)
It was yummy, Mom. Wish you were here! ❤️
It was amazing! (As is all of your cooking)💕
Hee hee Thanks, Doll. ❤️
It was awesome!
Glad you liked it. 😘