Recipe Card
30 Min
10 Min
18 Portion
Appetizers - Snack
Italy
This tomato bruschetta recipe is loaded with garden-fresh produce on top of toasted bread slices.
It’s an easy Italian appetizer to prepare as a snack or a dinner party with guests.
Ingredient
1 French baguette
3 Tbsp. Aglio Olio e Peperoncino seasoning, divided
1 Tbsp. extra-virgin olive oil, plus more for brushing
1 garlic clove, peeled and cut in half
2 lb. roma tomatoes, about 10
¼ cup white onion, finely minced
¼ cup thinly sliced basil leaves
2 tsp. balsamic vinegar
1 tsp. finely minced garlic
kosher salt, black pepper plus more for taste
Instruction
1
Preheat the Oven 450ºF (232ºC). Set the oven rack to the middle position.
2
Cut the bread on a slight bias into ½ or ¾ inch thick slices or for thicker pieces. There should be between 12 to 24 slices depending on the thickness and length of the loaf.
3
Lightly brush olive oil on both sides of the bread. Sprinkle half of Aglio Olio e Peperoncino seasoning, and salt on both sides. Bake until the surface is lightly browned, about 5 minutes per side. You still want a soft chew in the center of the bread and not to be completely dried out. Transfer toasted bread to a wire rack.
4
While the bread is still warm, rub the cut-side of garlic on both sides for extra flavor.
5
Cut the tomatoes lengthwise into quarters, removing the core and seeds. Chop into ¼ inch dice. There should be about 4 cups of diced tomatoes. Transfer to a medium bowl.
6
In the bowl of tomatoes, add the minced onions, basil, balsamic vinegar, garlic, the rest of Aglio Olio e Peperoncino seasoning, salt, and black pepper. Stir to combine. Add 1 tablespoon of olive oil to the mixture and stir to combine. Taste and season with salt and pepper as desired.
7
Add the tomato mixture on top of the toasted bread slices and serve immediately. Alternatively, place the mixture in a bowl and let guests top the bread themselves. Enjoy! ❤️
Spices used in this recipe
Related Product
Aglio Olio e Peperoncino
Dhs. 40.00
