Simple and easy to make, bruschetta (pronounced broo-SKEH-tah) is an Italian appetizer of toasted bread drizzled with olive oil, rubbed with garlic, and topped with seasonal ingredients. This classic version is all about two summer favorites—ripe tomatoes and fresh basil—brightened up with briny olives and a splash of balsamic vinegar. But don’t be afraid to make it your own. If olives aren’t your thing, just leave them out. You can even add some cubed fresh mozzarella and turn the bruschetta into a light dinner, perfect with a glass of wine.
What You’ll Need To Make Bruschetta
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Because this bruschetta recipe is so simple, it’s important to use high-quality ingredients. Look for the juiciest, ripest summer tomatoes—preferably heirlooms for their varied color and flavor—as well as the best quality bread, olive oil, and balsamic vinegar you can find.
Step-by-Step Instructions
Begin by combining the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and 1/3 cup of the oil in a medium bowl.
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Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren’t as sweet as you’d like, add 1/8 teaspoon sugar.)
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Set the tomato mixture aside and slice the bread into 1/2-in-thick slices.
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Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
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Using tongs, flip the bread slices so the golden side is facing up.
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Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky).
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Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
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