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This is a simple tomato bruschetta recipe that is filled with flavour and crunch. I love this recipe because the topping requires zero marinating time but there is flavour right down to the baguette due to a special technique. Instead of throwing raw garlic in with the tomatoes, it's rubbed into the bread and that's the same for the tomato juices and seeds - I learned this special technique from chef Jamie Oliver. For a flavourful bruschetta, it's also important to source fresh ripe ingredients. Using local, organic or non-GMO ingredients is your best bet. The bread I'm using is by a Canadian company called Ace Bakery and they use non-GMO ingredients to make their fresh bread. It's available at most Loblaws in Canada. So give this recipe a shot, share with your loved ones and let me know what you think.

Note: I am not sponsored by Ace Bakery.

Step 1: INGREDIENTS

YIELDS 12 PIECES | PREP TIME 20 MINS | BAKE TIME 5 MINS

  • 12 INCH BAGUETTE SLICED in 1.5 CM THICK PIECES
  • 255 GRAMS OF CHERRY TOMATOES SLICED IN HALVES
  • SMALL HANDFUL OF FRESH BASIL LEAVES ROUGHLY CHOPPED
  • 1 CLOVE OF GARLIC SLICED IN HALF
  • 1/2 TABLESPOON OF BALSAMIC VINEGAR
  • EXTRA VIRGIN OLIVE OIL
  • SALT AND PEPPER TO TASTE

Step 2: INSTRUCTIONS

  1. Preheat your oven to 350 degrees.
  2. Slice your baguette into 1.5 cm pieces to form crisps and lay them out on a baking sheet. Prepare your cherry tomatoes and garlic clove by chopping them in half.
  3. With half of the garlic clove, begin rubbing the flavour of it onto each baguette crisp. If the garlic clove becomes too "dry" slice off a thin layer and begin rubbing again. Don't forget to use the other half.
  4. Using the juices and seeds of the cherry tomatoes, squeeze them onto the baguette crisp leaving the tomato skins aside. Use about 4 tomato halves per crisp.
  5. Sprinkle olive oil over the crisps and bake them in the oven for 5 minutes until toasted around the edges.
  6. Meanwhile roughly chop up your tomato skins and fresh basil leaves. In a medium size bowl, mix the tomatoes skins, basil and balsamic vinegar together. Season with salt and pepper to taste.
  7. After the crisps are toasted, top it off with your tomato basil mixture. Serve and enjoy!

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Bio: Recipes and tips for eating clean and living green
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