Authentic Italian Tomato and Basil BRUSCHETTA

Ingredients

• 4 pieces Roma Tomatoes (organic, diced to bite‑size pieces)
• 1/4 piece Red Onion (finely minced)
• 2 cloves Garlic (peeled and minced)
• 1/4 cup Fresh Basil Leaves (loosely packed, torn into small pieces)
• 2 tablespoons Extra Virgin Olive Oil (divided – 1 tbsp for the topping, 1 tbsp for brushing bread)
• 1 teaspoon Balsamic Vinegar (a splash for brightness)
• to taste Salt (season the mixture)
• to taste Black Pepper (freshly ground preferred)
• 1 teaspoon Dried Oregano (adds classic Italian aroma)
• 1 piece Baguette (or Italian Ciabatta) (sliced diagonally about 1/4 inch thick)

Instructions

1. Dice the Tomatoes

   Wash the Roma tomatoes, remove the core, and dice them into bite‑size pieces that are not too large or watery.

   Time: PT5M

2. Finely Mince Red Onion

   Trim the red onion, then mince it as finely as possible so you don’t get large bites of raw onion.

   Time: PT3M

3. Peel and Mince Garlic

   Peel two garlic cloves and mince them very finely or press them through a garlic press.

   Time: PT2M

4. Tear Fresh Basil

   Take about 1/4 cup loosely packed basil leaves, tear them into small pieces – do not chop, just tear for best texture.

   Time: PT2M

5. Combine and Season

   In a mixing bowl, combine the diced tomatoes, minced onion, garlic, and torn basil. Add salt, pepper, 1 tsp dried oregano, 1 tbsp olive oil, and a splash of balsamic vinegar. Toss gently until everything is evenly coated.

   Time: PT5M

6. Rest the Mixture (Optional)

   Cover the bowl and refrigerate the mixture for 15–20 minutes to let the flavors meld.

   Time: PT15M

   Temperature: 4°C

7. Slice the Bread

   Slice the baguette (or ciabatta) diagonally about 1/4 inch thick.

   Time: PT2M

8. Garlic Rub

   Take the cut side of a garlic clove and rub each bread slice on both sides for a subtle garlic aroma.

   Time: PT1M

9. Brush with Olive Oil

   Using a pastry brush, lightly coat both sides of each slice with olive oil.

   Time: PT1M

10. Toast the Bread

    Place the slices on a baking sheet and toast in a pre‑heated oven at 375°F (or on a hot electric grill) until golden brown, about 8 minutes, turning once.

    Time: PT8M

    Temperature: 375°F

11. Assemble the Bruschetta

    Spoon a generous amount of the tomato‑basil mixture onto each toasted slice, spreading evenly by hand.

    Time: PT3M

12. Serve

    Arrange the bruschetta on a serving platter and serve immediately, or let sit for up to 5 minutes for the bread to absorb a hint of the topping.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g