Best Bruschetta Recipe

Instructions

• Combine tomatoes and salt in a bowl.  Let sit for 20-30 minutes.  Drain tomato juice. Add garlic, basil, and pepper; stir gently to combine.  Drizzle with vinegar and olive oil; stir gently to coat.  Let sit for 20-30 minutes at room temperature.
• Preheat oven to 400 degrees.  Brush both sides of the bread with olive oil.  Place on a parchment-covered baking sheet.  Bake for 5 minutes and then flip the toast and bake for 2-3 minutes or until golden brown.
• Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a low boil and simmer for 10 minutes, stirring occasionally.  Remove from the heat and let cool for a few minutes.
• Assemble by spooning the tomato topping onto the toasted baguette slices.  Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, sprinkle with a little Parmesan Cheese.  For best results, serve promptly.

Notes

• For optimal taste, always use the best sun-ripened tomatoes you can get your hands on. This particular time I used some beautiful heirloom tomatoes that I bought at the market.
• Fresh garden basil is king here.  Dried basil is just not going to provide enough flavor or aroma to satisfy you.
• Skip the pre-minced garlic.  I like to peel and mince fresh garlic every time.  It only takes a few minutes, and it is well worth the effort.
• I love this recipe with either red wine vinegar or balsamic vinegar mixed in with the tomatoes.  Both are equally delicious, albeit different.
• A simple French baguette is a perfect accompaniment. However, whole-grain crackers and crostini also work well.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. 

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 231mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg