Bruschetta
My mom is a bruschetta super fan, back in the day she had some at CPK (I know.) and it was a wrap. She asks for these every time we make pasta, it’s super quick and poppable as an appetizer and it’s great to make in advance! If you make the bruschetta topping in advance, drain the excess liquid before topping your crostini’s. I made this bruschetta with homemade baguettes from Binging with Babish. The recipe was super easy to follow and the end result was AMAZING! I can’t wait to make it again, it was so worth the wait. Definitely check out his page if you want to do some basic bread making at home!
Bruschetta
Bruschetta is a quick appetizer that fabulous for a dinner party, or a Wednesday. Whatever you need, I don't judge. I love to make these with colorful cherry tomatoes to add a bit of flair to your tablescape!
Ingredients
- 1 loaf crusty baguette
- 1 lbs cherry tomatoes sliced in half or diced
- 1 tbsp extra virgin olive oil
- 1 tbsp garlic grated, minced, or paste is fine
- 1 tsp salt
- 5-8 basil leaves chopped finely
- black pepper for garnish
- balsamic vinegar for drizzling
Instructions
- Slice the baguette to form small bite-sized crostinis. Toast them with a little oil at 500° for 2-3 minutes or until golden brown.
- Combine tomatoes, garlic, basil, salt, and olive oil in a mixing bowl.
- Top each crostini with the tomato mixture and add a drizzle of balsamic vinegar. Top with a crack of black pepper for garnish!
