Bruschetta with Tomato and Basil

Good bread, good olive oil – what more could you want? Just two things: very red, ripe Canarian tomatoes and basil leaves.


6 or 7 ripe tomatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette or similar bread
1/4 cup olive oil

  1. Prepare the tomatoes first by standing them for one minute in boiling water. Drain. Using a sharp knife, remove the skins. Once the tomatoes are peeled, cut them in halves or quarters and cut out and discard the stem area.
  2. Turn on the oven to preheat.
  3. Put tomatoes, garlic, 1 tbsp olive oil, and vinegar in a bowl and mix. Add the chopped basil and salt and pepper to taste.
  4. Slice the baguette into slices about 1/2 inch thick. Coat both sides with olive oil using a pastry brush. Place on a baking tray and toast until the bread just begins to turn golden brown.
  5. Place the bread on a serving plate and place some topping on each slice of bread and serve. Do it right before serving or the bread may get soggy.
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