Tomato and Basil Bruschetta

Tomato and Basil Bruschetta

This is the best tomato and basil bruschetta! It’s a great appetizer for entertaining guest, and its pretty filling so I sometimes even eat it for lunch.

Tomato and Basil Bruschetta

I made this a few nights ago at 12am as a late night snack for myself….I know I’m bad, don’t judge. Only I would be up at twelve o’clock in the morning making bruschetta. 🙂 I stuffed my face with a few of them before I passed out, and every single bite was worth it. Just heaven!

Tomato and Basil Bruschetta

I have made bruschetta a few different ways, and this is my absolute favorite way to make bruschetta. I put my french bread in the cast iron skillet to give it that nice grilled taste, then top it off with a mixture of fresh basil and plum tomatoes. So much flavor for two simple ingredients.

Tomato and Basil Bruschetta3

I rarely drink alcohol, and when I mean rarely I mean like once a year….yes, I know I’m a nerd. 🙂 Like I said, I try to stay healthy so I avoid alcohol unless its someones birthday. For some reason though I like to drink a nice glass of red wine whenever I eat bruschetta. Bruschetta and red wine, so good!

Tomato and Basil Bruschetta

A quick, easy, and delicious appetizer for everyone!

Tomato and Basil Bruschetta

Prep Time: 10 minutes

Cook Time: 2 minutes

Serving Size: 5

Ingredients

  • long loaf of french bread, sliced
  • extra virgin olive oil
  • 3 plum tomatoes
  • 3 cloves of garlic
  • 20 fresh basil leaves
  • coarse sea salt
  • butter

Instructions

  1. Lightly butter both sides of the sliced bread.
  2. Heat a cast iron skillet over medium-high heat.
  3. grill bread slices in the cast iron skillet on each side until brown, about 1-2 mins. (watch it carefully)
  4. crack the garlic open away from the skin, and rub garlic evenly onto the bread. ( sometimes I slice the garlic in half to get more garlic flavor).
  5. Cut tomatoes in half and take out the seeds, then chop seeded tomatoes and put into a bowl.
  6. Thinly slice basil and mix well into bowl of tomatoes.
  7. Drizzle with olive oil and add a little sea salt. Toss to combine.
  8. Scoop and spoon tomato and basil mixture over bread.
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