Bruschetta

Name: Bruschetta
Ingredients: 4 tablespoons olive oil; 5 cloves garlic, finely minced; 1 pint red grape tomatoes, halved lengthwise; 1 pint yellow grape tomatoes, halved lengthwise; 1 tablespoon balsamic vinegar; 16 whole fresh basil leaves, plus more as needed, chiffonade; Salt and freshly ground black pepper; 1 whole baguette or crusty loaf; 1 stick butter

9 ingredients

13 steps

Ingredients

4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter

Directions

1

In a small skillet, heat the oil over medium-high heat.
2

Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden).
3

Pour the garlic and oil into a mixing bowl and allow to cool slightly.
4

Add the red and yellow tomatoes, balsamic and basil to the bowl.
5

Sprinkle with salt and pepper.
6

Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!)
7

Cover and refrigerate for an hour or two if you have the time.
8

Cut the baguette into diagonal slices to allow for the most surface area possible.
9

Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery.
10

Cook until golden brown on both sides.
11

Repeat with the remaining 4 tablespoons butter and the other half of the bread.
12

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread.
13

Serve on a big platter as a first course or appetizer.